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Title: Sweet Zwieback
Categories: Holiday Cookie
Yield: 16 Pieces
| 2 | Eggs | |
| pn | Salt | |
| 2/3 | c | Vanilla sugar (recipe below) |
| 1 | c | Flour; all-purpose, sifted |
| VANILLA SUGAR | ||
| 1 | Whole vanilla bean | |
| 2 | c | Granulated sugar |
Preheat oven to 400øF. Beat eggs with a pinch of salt with an electric mixer for 5 to 6 minutes, until very thick and creamy. Add the Vanilla Sugar and beat 1 more minute. Lower speed and gradually add flour.
Pour batter into 7- or 8-inch nonstick loaf pan (or use regular pan sprayed with nonstick cooking spray). Bake for 25 to 30 minutes, or until a toothpick comes out dry. Remove from oven and let cool in pan on a wire rack. Lower oven to 275øF.
Remove from pan and slice into 16 slices, about 1/2-inch thick. Lay slices on baking sheet and bake 8 to 10 minutes on each side, until they just begin to color. Remove from oven and let cool on a wire rack.
Makes about 16 pieces.
** Vanilla Sugar **
Split a vanilla bean lengthwise and place in a jar with 2 cups granulated sugar. Cover tightly, shake to blend and let sit at room temperature for 1 week. Use leftover sugar in place of regular sugar for baking, or to sweeten drinks. If you don't want to make Vanilla Sugar, use regular sugar and add 1 tsp vanilla extract to the cookie dough.
Nutritional Information: per piece: 65 calories, 1g fat, 17mg sodium, 27mg cholesterol, 10% calories from fat. Third Place Winner, Low-Fat From the Dallas Morning News Holiday Cookie Contest Baked by: Edith Ingraham, Dallas ** The Dallas Morning News -- Food section -- 11 Dec 96 **
Scanned and formatted for you by The WEE Scot -- paul macGregor
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