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Accordion Treats

Accordion Treats
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This uniquely shaped cookie is an old family recipe that originated in Alsace-Lorraine.

Prep Time:
2 Hr
Total Time:
Makes:
4 dozen cookies
Pillsbury Bake-Off
Mrs. Gerda Roderer
Berkeley, CA
Bake-Off® Contest 09, 1957
-$25,000 GRAND PRIZE WINNER
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INGREDIENTS
2(1-yard) sheets heavy-duty foil
3/4cup margarine or butter, softened
3/4cup sugar
1teaspoon vanilla
2eggs
1cup Pillsbury BEST® All Purpose or Unbleached Flour
1/4teaspoon salt
1/2cup chopped walnuts, if desired
DIRECTIONS
1.Heat oven to 325°F. Fold 1 sheet of foil in half lengthwise. Fold the double-thickness foil crosswise into 1-inch pleats to make an "accordion-pleated" pan. Place on ungreased cookie sheet. Repeat with second sheet of foil.
2.In large bowl, combine margarine and sugar; beat until light and fluffy. Add vanilla and eggs; beat well. Lightly spoon flour into measuring cup; level off. Add flour and salt; mix well. Stir in walnuts. Drop rounded teaspoon of dough into each fold of foil. (Dough spreads during baking to form 4 1/2 to 5-inch long cookies.)
3.Bake at 325°F. for 18 to 26 minutes or until golden brown. Remove cookies from foil; cool completely. Turn foil over for second baking.
High Altitude (3500-6500 ft)  Decrease sugar to 2/3 cup; increase flour to 1 1/4 cups. Bake as directed above.
High Altitude (3500-6500 ft)

Decrease sugar to 2/3 cup; increase flour to 1 1/4 cups. Bake as directed above.

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