Recipe - Esthers Bracelets

2 Eggs
2/3 cup Sugar
One half cup Canola oil
One fourth cup Orange juice
1 teaspoon Vanilla
3 cup Flour
1 One half teaspoon Baking powder
One fourth teaspoon Salt, optional
1 Egg white, beaten with
1 teaspoon Water
Candied cherries
1 Whole almonds

Heat oven to 350. In a large mixing bowl, beat the eggs (or egg substitute)
until fluffy and lemoncolored. Continue beating, adding the sugar, oil,
and then the orange juice. Stir in the vanilla. In another bowl, combine
the flour, baking powder and salt (if used). Mix well. Add this to the
beaten egg mixture. Stir thoroughly. Spray a cookie sheet with vegetable
oil spray. Divide the dough into 4 parts. Shape one into a log, about 13"
long and 1" wide. Divide into 13 pieces. Roll each piece into a 7" rope.
Lay each rope on the cookie sheet, forming it into a closed circle, a
braceletshaped cookie. Cover the junction with a candied cherry or a whole
almond that has been dipped into the beaten eggwhite mixture. Repeat with
the remaining pieces of dough. Bake 15 minutes. Do not brown. Cool on
racks, then store in an airtight container. May be frozen. Makes 52
cookies. Nutrition analysis per cookie with eggs, not including the
"clasps": Calories, 58; Protein, 1g; Carbohydrates, 8g; fat, 2.4g;
Cholesterol, 8mg; Sodium, 23mg.

Posted to JEWISHFOOD digest V97 #087 by Nancy Berry nlberry@prodigy.net
on Mar 15, 1997