Recipe - Moms Lamb

4 Eggs
1 cup Granulated Sugar
1 One half cup Almonds; Chopped
1 cup Vegetable Oil
3 cup AllPurpose Flour
1 tablespoon Baking Powder
1 pn Salt

TOPPING
3 tablespoon Granulated Sugar
2 tablespoon Cinnamon

In bowl, beat eggs with sugar; stir in almonds and oil. Stir together
flour, baking powder and salt; add to egg mixture and mix thoroughly. Let
stand for 30 minutes. Divide into thirds; shape each into 8One half x
31/2inch log.

Place on greased baking sheet; bake in centre of 375'F oven for 20 minutes.
Let cool on pan on rack for 10 minutes. Transfer to cutting board. Cut into
3/4inch thick slices; place, cut side down, on 2 baking sheets. Topping:
Stir sugar with cinnamon; sprinkle half over cookies. Reduce temperature to
325'F; bake on 2 racks closest to centre of oven for 15 minutes.

Turn cookies over; sprinkle with remaining topping. Switch and rotate pans;
bake for 15 minutes longer or until golden. Transfer to racks; let cool
completely. (Cookies can be stored in airtight container for up to 5 days
or frozen in rigid airtight container for up to 1 month. Makes about 24
cookies.

PER COOKIE: about 235 cal, 4 g pro, 14 g total fat ( 1 g sat. fat), 24 g
carb, 1 g fibre,
36 mg chol 44 mg sodium.

NOTES : These are not from my mom's recipe :)

Recipe by: Canadian Living Dec. '97

Posted to JEWISHFOOD digest V97 #299 by Bob & Carole Walberg
walbergr@mb.sympatico.ca on Nov 16, 1997