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7 Dozen


30 minutes


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  • 3 cups all-purpose flour
  • 1 cup sugar
  • 1 tablespoon Fleischmann's® Baking Powder
  • 3/4 teaspoon salt
  • 4 eggs
  • 1/2 cup Mazola® Vegetable Oil
  • 2 teaspoons pure vanilla extract OR 2 teaspoons anise extract
  • 1 cup coarsely chopped toasted hazelnuts OR almonds
  • 1 egg, lightly beaten



  1. Preheat oven to 350°F. Spray 2 cookie sheets with cooking spray.
  2. Combine flour, sugar, baking powder and salt in a medium bowl; set aside. Blend eggs, oil and vanilla in a large bowl. Gradually stir flour mixture into egg mixture until well combined. Stir in nuts.
  3. Shape dough into 4 logs, about 10 to 12 inches long. Place 2 logs on each prepared cookie sheet. Brush each dough log with the beaten egg.
  4. Bake 20 minutes, rotating cookie sheets halfway through. Remove from oven; let cool 10 minutes.
  5. Slice each log into 1/2-inch slices. Place cookies, cut side up, on cookie sheets. Bake 15 to 20 minutes more until lightly toasted. Cool completely.

Recipe Tip: To form logs place a quarter of the dough onto the cookie sheet, cover with a sheet of plastic wrap and then form the log. After log is formed remove plastic wrap and repeat for other logs.


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