Accordion Treats

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

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Servings 48

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( 19 ) Ratings

19 Ratings

5 Stars

4 Stars

3 Stars 15%

2 Stars

1 Stars

Member Reviews ( 7 )

c23792ad-a412-4578-880b-e302138b4b40

Bake-Off® Contest 09, 1957

Mrs. Gerda Roderer

Berkeley, California

ingredients 8
Prep Time 2 hr 0 min
Total Time 0 min

Ingredients

2: (1-yard) sheets heavy-duty foil

3/4: cup margarine or butter, softened

3/4: cup sugar

1: teaspoon vanilla

2: eggs

1: cup Pillsbury BEST® All Purpose or Unbleached Flour

1/4: teaspoon salt

1/2: cup chopped walnuts, if desired

SAVE ON THIS RECIPE!

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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.

EXPERT TIPS

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Expert Tips

If desired, baked cookies can be sprinkled with powdered sugar or frosted with a chocolate or powdered sugar glaze. For flavor variations, try one of the following for the walnuts or the vanilla. To substitute for walnuts, use 1 teaspoon cardamom, caraway seed, anise seed, grated orange or lemon peel. To substitute for vanilla, use 1/2 teaspoon rum flavor or almond, orange or lemon extract.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Cookie

Calories: 60
Calories from Fat: 35),

% Daily Value

Total Fat: 4g; 4%
(Saturated Fat 1g, 1% ),
Cholesterol: 10mg; 10%;
Sodium: 45mg; 45%;
Total Carbohydrate: 5g; 5%
(Dietary Fiber 0g 0% Sugars 3g 3% ),
Protein: 1g; 1%

% Daily Value*:

Vitamin A: 2%;
Vitamin C: 0%;
Calcium: 0%;
Iron: 0%;

Exchanges:

1/2 Fruit; 1 Fat;

*Percent Daily Values are based on a 2,000 calorie diet.

Review & Comments

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LINDAFRIEND

report Posted Dec. 26, 2012 1:39 PM

My review should have given 5 stars - didn't click it right.

LINDAFRIEND

report Posted Dec. 26, 2012 1:37 PM

My mom got the receipe when it first came out, and we've been making them every Christmas since then. We use the original receipe and sprinkle with powdered sugar. We call them "sticks". I put some in a container for work with some peanut butter cookies - they picked up the taste of peanut butter and are even more delicious.

Tehachap

report Posted Oct. 17, 2011 2:52 PM

Years ago, I made this recipe on a regular basis, and then lost the recipe somehow. I even lost the Bake-Off cookbook that it was featured in. So glad to have found it again. It's a fantastic, easy to make cooky. I used to dip the ends in chocolate (like Biscotti). Yum! Thanks

mmm820

report Posted Jul. 9, 2009 6:35 PM

Mom made these when we were growing up (1950's and '60's)- without the nuts- and they are my absolute favorite. Delicate, buttery, perfect for a special occasion.

Din-din

report Posted May. 19, 2009 8:35 AM

Followed recipe exactly, and impressed by the flavor and crispness,and appearance. Will try the variations on the printed version, such as orange rind. Wish I could have a recipe for a savory version, with herbs or cheese. The accordion folder is a great tool.