To my Jewish friends out there… and Happy December to my dear sweet friend spending time in Greece 🙂
Look what Farkle brought us!!! He is too good to us!!
Ryan ( who really likes bubble wrap ) asked me if I could make him a bubble wrap Advent calendar.
Ok.. so it is a pathetic attempt, but I tried!
For today’s recipe I went waaaay back into my old recipe cards.
wasn’t my handwriting so innocent & sweet back in the early 90s?
I do not remember where I got the recipe from. Back then (way before I had the internet) I used to love Sunday mornings because PBS had cooking shows on all morning. I would curl up on the couch with my tea & a big yellow pad of paper that Scott would have snagged from work & copy down recipe after recipe.
*my* version of today’s Food Network
I remember not know what Mandelbrot was and since we didn’t have the internet, I never actually knew. I remember thinking that I was all trendy when I had actually heard of Biscotti a few years later.. It sounded like my Mandelbrot recipe!!
Well, when I dug it out today I discovered that it is actually a Jewish cookie! How appropriate & ironic that this is the cookie that I chose for today !
1 cup sugar
1/2 teaspoon canola oil
1 teaspoon vanilla extract
2 1/2 cups all-purpose flour
2 tablespoons Cocoa powder
1 teaspoon baking soda
pinch of salt
1 cup semi-sweet chocolate chips
1 cup pecan halves
Preheat oven to 350 degrees. Rub a baking sheet with oil ( I use a silpat liner, but still rubbed it with oil).
In a bowl of an electric mixer, beat the eggs, sugar, oil & vanilla for 2 mintues on low speed , stopping to scrape down the side of the bowl with a spatula.
SLowly add the flour, cocoa, baking soda & salt. Mix until incorporated. Mix in the nuts & chips just until the nuts slightly break up.
Spoon the dough onto the oil-lined cookie sheet & divide in half. Using your hands, mold each half into 2 flat logs 12×4.
Bake for 40 mintues.
Remove from oven & let cool for 5 mintues
Carefully transfer strips to a cutting board& using a serrated knife, cut the strips on a diagonal into 1/2 inch slices.
WHY you ask?
Place slices cut side down on cookie sheet & bake for 15-20 minutes. Remove & cool.
Store in an airtight container.
or dip & eat right away