top of page

Mandelbrot

(by Aimee Lee Ball)


3 eggs

1 c. plus 1 T. sugar

3 c. all-purpose flour

1 T. baking powder

1 c. vegetable oil

1 t. vanilla extract

1 t. almond extract

1 t. cinnamon

optional: 1 c. mini-chocolate chips

Preheat oven to 350 degrees.

Beat eggs and 1 c. sugar together.

Mix flour and baking powder together.

Mix oil with vanilla and almond extracts.

Alternate adding the flour mixture and the oil mixture to the eggs and sugar.

Mix in the optional chocolate chips.

Either place into metal ice cube trays or form into logs approximately 10 inches long by 3 inches wide.

Bake for 30 minutes.

Cool approximately 10 minutes, then slice about ¾ inch thick with serrated knife and return to oven for 10 - 15 minutes until crisp.

Mix remaining 1 T. sugar with cinnamon and sprinkle on cookies.


(Read The Working Girl Must Eat, the story that accompanies this recipe.)


Recent Posts

See All

Mom's Rice Pudding

(by Terri Sutton) rice (whatever you have) evaporated milk (enough to cover the rice and then a little more) sugar (sweet enough to know you’re eating a dessert) melted butter (to freshen up the lefto

Comforting Carrots

(by Brigit Binns) 1 1/2 c. chicken or vegetable stock, preferably homemade 3/4 c. full-bodied white wine or vermouth 2 t. raw or turbinado sugar 1 sprig fresh tarragon or 1 piece peeled fresh ginger,

Lemon Curd

(by Lisa S. Greene) (adapted from Melissa Clark of The New York Times) 1 stick unsalted butter 2 t. finely grated lemon zest 1 c. freshly squeezed lemon juice (from 4 - 6 lemons) 3/4 - 1 c. granulated

bottom of page