Ida’s Mandelbrot

Preparation

1. Position rack in center of oven; preheat to 350 degrees F. Coat 2 large baking sheets with cooking spray or line with parchment paper.
2. Whisk whole-wheat flour, all-purpose flour, baking powder and salt in a large bowl. In another large bowl, whisk eggs and 1 cup sugar until combined.
3. Add oil and vanilla; whisk to combine. Stir in the dry ingredients and walnuts with a spoon until just combined.
4. Combine the remaining 1 tablespoon sugar and cinnamon in a small bowl. With lightly oiled hands, divide the dough in half and spread it into two 3×12-inch-long logs on one of the prepared baking sheets.
5. The logs of dough will be side by side and about 3/4 inch thick each. (“Don’t potchke the dough.”)
6. Bake until lightly browned on the edges and beginning to firm, 20-30 minutes. Cool on the pan on a wire rack for 20 minutes. (Keep the oven on.)
7. Slice each log into 1/2-inch-thick cookies; divide the cookies between the baking sheets, cut-side down, and sprinkle with half the cinnamon-sugar mixture.
8. Move the racks to the top and bottom thirds of the oven. Bake the cookies for 5 minutes. Turn the cookies over, sprinkle with the remaining cinnamon-sugar mixture and bake for 5 minutes more. Transfer to a wire rack to cool completely.

Tips

To Make Ahead: Store in an airtight container at room temperature for up to 1 week or freeze for up to 1 month.

Per cookie: 105 calories; 5 g fat (1 g saturated fat, 2 g mono unsaturated fat); 16 mg cholesterol; 13 g carbohydrates; 2 g protein; 1 g fiber; 39 mg sodium; 22 mg potassium

Exchanges: 1 other carbohydrate, 1 fat

Contributed by: EatingWell.com

A tender-crisp, walnut-studded cookie (traditionally made with almonds, or mandel in Yiddish) adapted from a 1950s family recipe.