4 large eggs

1 cup of vegetable oil

1 cup of sugar

½ teaspoon salt

2 teaspoons almond extract

3 teaspoons baking powder

5 ½ cups flour

Can of filling (Traditional fillings include cherry, apricot, prune, or poppy seeds. Non-traditional fillings include chocolate chips, nutella or chopped dates)


Beat eggs then add sugar, oil, salt and almond extract and mix well.

Add baking powder to flour and then add flour a little at a time to wet mixture. Mix well.

Refrigerate overnight or at least 1 hour.

Roll out to about a ¼ inch thick and then using a soup can or round cookie cutter cut out circles. Place 1 teaspoon filling in the center of each circle and pinch sides together to making a triangle. Brush top of each cookie with beaten egg. Bake on parchment paper or lightly greased cookie sheet.

Bake at 350 degrees for 8-10 minutes.
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