Low-Fat Mandelbrot

This recipe serves:  24

4 tablespoons vegetable shortening
1 tablespoon butter
1/2 cup sugar
1 teaspoon almond extract
1 teaspoon vanilla extract
3 large eggs
2 cups all-purpose flour, plus 1 tablespoon or so for handling the dough
1 cup walnuts, coarsely chopped (don't use almonds, they are too hard)
1. Preheat the oven to 325°F and grease a cookie sheet.

2. Put the vegetable shortening, butter, sugar, almond extract and vanilla extract into the bowl of an electric mixer, blend at high speed to a cream. Add the eggs one at a time.

3. Switch mixer to low speed, or if you prefer, stir by hand and add 2 cups of the flour.

4. Stir in the walnuts. The dough should be sticky but stiff enough to hold a shape.

5. Turn the dough out onto a floured board. With floured hands, divide the dough into 2 pieces. Form each piece into a roll about 9-inches long and 2 to 3-inches wide. Place the rolls onto the greased cookie sheet, leaving about 1 inch between them.

6. Bake for about 30 minutes, until the rolls are firm to the touch.

7. Remove rolls from oven and let them cool for 5 minutes. Raise the oven temperature to 350°F. Using a serrated knife, slice each roll into pieces, 3/4-inch wide, and place the slices, cut side up, on the cookie sheet. Return to the oven for 15 more minutes or until slices are golden.

Serving Size: 1 mandelbrot

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