Accordion Cookies

I had never heard of Accordion Cookies before I received this recipe from one of my faithful blog readers. The foil is folded like the paper fans we all used to make in grammar school on the final days of school in June when it was blistering hot and no one was thinking about learning anything, except the way to the town pool.

The dough is easy to make. The recipe calls for walnuts, but you could use pecans, hazelnuts chopped fine, or almonds. Try substituting nuts for dried cranberries or add a little lemon zest to give the cookies a new twist.

Spoon the dough into each fold being sure not to overdo it. As the dough cooks, it spreads quite a lot into a cookie that looks very much like biscotti. The outer layer is crisp while the inside is soft, creating a nice juxtaposition of textures.

These cookies would be fun to make on a rainy afternoon with your kids or grand kids. Top each scoop of dough with sprinkles or M&M's for a fun and tasty treat.

I really like these cookies because they are fun to make and they taste great to boot. They freeze well and hold their interesting "V" shape. I gave my friend Victor a few and he called them "remarkable" and limited his friend Eileen to only three before cutting her off! Don't worry Victor, the recipe makes enough to share without limits.

And thanks to Deb J. for sending me the recipe. I love to try new cookies so if you have a recipe, send it along to my email address which is listed in the About Me section of this blog.

Cookie press rating: 3.75 cookies (out of five)


Accordion Cookies

Ingredients
2 sheets (approx. 1 yard) heavy-duty foil
1 1/2 sticks butter (softened)
3/4 cup sugar
1 teaspoon vanilla extract
2 eggs
1 cup all-purpose flour
1/4 teaspoon salt
1/2 cup chopped walnuts (optional)

1) Heat oven to 325°F. Fold 1 sheet of foil in half lengthwise. Then fold the double thickness foil crosswise into 1-inch pleats to make an accordion-pleated pan. Place on an ungreased cookie sheet. Repeat with second sheet of foil. Spray foil lightly with non-stick cooking spray.

2) In large bowl, beat butter and sugar until light and fluffy. Add vanilla and eggs; beat well. Lightly spoon flour into measuring cup; level off. Add flour and salt; mix well. Stir in walnuts. Drop rounded teaspoonful of dough into catch of foil. (Dough spreads during baking to form 2 1/2 to 5-inch long cookies)

3) Bake for 18 to 26 minutes or until golden brown. Remove cookies from foil and cool completely on rack.

4) Turn foil over for second baking. Repeat with second sheet of foil.

If desired, baked cookies can be sprinkled with powdered sugar or frosted with a powdered sugar glaze.

Dough Prior to Baking













Gently Remove Cooled Cookies With a Butter Knife














The Final Product