Ohio Bed & Breakfast Cookies

 Cookies – a favorite of almost everyone for a delicious snack.  It’s counterpart is biscotti in Italian or mandel bread in Jewish families.  Whatever you want to call it, however, you are going to love this recipe passed down to me by my best and longest friend, Marsha.

3 c. flour, sifted
2 tsp. baking powder
3/4 tsp. salt
1/2 c. quick or regular oatmeal
1 c. butter, room temperature
1 1/4 c. sugar
2 tsp. vanilla
1 T. fresh lemon juice
3 eggs, room temperature
1 c. finely chopped walnuts
1 T. cinnamon

Preheat oven to 350 and line 2 cookie sheets with parchment paper.
Sift together the flour, baking powder & salt and stir in the oatmeal.  Set aside
Cream the butter, 1 c. of sugar, vanilla and lemon juice together until light & fluffy.
Add the eggs, one at a time, mixing until incorporated.
Mix in the dry ingredients until the dough is smooth.  Add the nuts.
Divide dough into quarters.  Using floured hands, lay one quarter lengthwise on a prepared cookie sheet, molding it into a cylindrical strip 8 1/2 inches in length by 2 inches in diameter.  Place a couple of inches from the edge of the pan.  Form a second strip on that same cookies sheet.  Then place 2 more strips on the other sheet.
Mix the remaining 1/4 c. sugar with cinnamon and sprinkle generously over each strip.
Bake about 20 – 25 minutes until firm to the touch and lightly golden
Remove from oven, but leave the oven on.  Cut each strip into 3/4 inch thick slices and arrange all the slices on the sheet about 1/2 inch apart. Bake until crisp and golden about 15 minutes.

I’ll look forward to seeing you soon, 
Whispering Pines Bed and Breakfast ——————————-