Accordian Treats (cookies)
from my mom's recipe box.
Ingredients:
3/4 cup sweet butter
3/4 cup granulated sugar
2 large eggs
1 teaspoon vanilla
1/4 teaspoon salt
1-1/4 cups sifted flour
Directions:
Fold one yard (36 inches) heavy duty Reynolds wrap lengthwise to double thickness, then fold 1-inch accordian pleasts. Place on a cookie sheet.
Drop dough by teaspoonfuls into folds. The dough spreads while bbaking. Bake at 325 degrees for 25-30 minutes, or until a light golden brown. Cool 10 minutes. Remove cookies and reuse the Reynolds wrap to bake more cookies.
Note: This pleated tin foil pan that you created will work for any cookie mix.
Cream butter; gradually add sugar, continuing to beat. Add the eggs, vanilla, and salt and beat until light and fluffy. Gradually add four mixing well.
from my mom's recipe box.
Ingredients:
3/4 cup sweet butter
3/4 cup granulated sugar
2 large eggs
1 teaspoon vanilla
1/4 teaspoon salt
1-1/4 cups sifted flour
Directions:
Fold one yard (36 inches) heavy duty Reynolds wrap lengthwise to double thickness, then fold 1-inch accordian pleasts. Place on a cookie sheet.
Drop dough by teaspoonfuls into folds. The dough spreads while bbaking. Bake at 325 degrees for 25-30 minutes, or until a light golden brown. Cool 10 minutes. Remove cookies and reuse the Reynolds wrap to bake more cookies.
Note: This pleated tin foil pan that you created will work for any cookie mix.
Cream butter; gradually add sugar, continuing to beat. Add the eggs, vanilla, and salt and beat until light and fluffy. Gradually add four mixing well.