Yield: 30 cookies
|¾ cup||Peanut oil|
|1 teaspoon||Vanilla extract|
|½ large||Lemon, finely grated rind &|
|. juice from|
|1 cup||(6 oz.) blanched slivered|
|. almonds, whole|
|3 cups||Unbleached white flour|
|1 tablespoon||Baking powder|
For DAK/Welbilt/Hitachi/National/Panasonic/Regal/Zojirushi Preheat the oven to 350 degrees F. with the rack in the center position. Have all the ingredients at room temperature. Place the oil, sugar, and eggs in the bread pan. Program the macine for Dough, Manual, Basic Dough, or Mixing. Press start and mix for 2 minutes (not counting any preknead cycle). With the machine still running, add the vanilla extract, lemon rind and lemon juice, and almonds. Mix 1 minute. Add the flour, baking powder, and salt and mix until well blended, about 2 minutes.
Remove the dough to a lightly floured work surface. Divide the dough into 3 equal pieces and shape each into a 10-inch log. Place the logs 3 inches apart on the prepared baking sheet and bake for 25 minutes.
At the end of the baking time, remove the baking sheet from the oven and lower the temperature to 325 degrees F. Use a sharp knife to slice the logs into ½-inch cookies and place them, cut side up, on either the baking sheet or a lrage wire rack. Return them to the oven and bake for 7 to 10 minutes, or until just brown and toasted.
Cool them on a rack and store in an airtight container at room temperature.
From "Desserts From Your Bread Machine: Perfect Every Time," by Lora Brody with Millie Apter, Lynne Bail, P. J. Hamel, and Cynthia Salvato, ISBN 0-688-13071-2, William Morrow and Company, Inc., New York, 1994.
From: Iris Grayson Date: 05-22-95 (164) Fido: Home Co