Accordion Treats
Recipe courtesy of Pillsbury Kitchens, Bake-Off Contest 09, 1957, Gerda Roderer, Berkeley, California. Best of the Bake-Off Collection, 1959 page 452. https://www.pillsbury.com/recipes/accordion-treats/c23792ad-a412-4578-880b-e302138b4b40Quick and easy, with novel shaping . . . crisp, wedge-shaped butter cookies baked in accordion-pleated foil pan. Try your favorite flavor and icing variation.
Servings 48 Cookies
Ingredients
- 2 1-yard sheets heavy-duty foil
- ¾ cup margarine or butter softened
- ¾ cup sugar
- 1 teaspoon vanilla
- 2 large unbeaten eggs
- ¼ teaspoon salt
- 1 cup Pillsbury BEST® All Purpose or Unbleached Flour
- If using Self-Rising Flour – omit salt.
- ½ cup chopped walnuts if desired
Instructions
- Heat oven to 325°F. Fold 1 sheet of foil in half lengthwise. Fold the double-thickness foil crosswise into 1-inch pleats to make an "accordion-pleated" pan. Place on ungreased cookie sheet. Repeat with second sheet of foil. Note: Four thicknesses of regular aluminum foil may be substituted.
- In large bowl, combine margarine and sugar; beat 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 teaspoon of dough into each fold of foil. (Dough spreads during baking to form 4 1/2 to 5-inch long cookies.)
- Bake at 325°F. for 18 to 26 minutes or until golden brown. Remove cookies from foil; cool completely. Turn foil over for second baking.
- ICING Cookies if desired - baked cookies can be sprinkled with powdered sugar or frosted with a chocolate or powdered sugar glaze. For flavor variations, try one of the following for the walnuts or the vanilla. To substitute for walnuts, use 1 teaspoon cardamom, caraway seed, anise seed, grated orange or lemon peel. To substitute for vanilla, use 1/2 teaspoon rum flavor or almond, orange or lemon extract.
