Esther's Bracelets
Yield
52 CookiesPrep
35 minCook
15 minReady
50 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | large |
eggs
|
|
| ⅔ | cup |
sugar
|
|
| ½ | cup |
canola oil
|
|
| ¼ | cup |
orange juice
|
|
| 1 | teaspoon |
vanilla extract
|
|
| 3 | cups |
all-purpose flour
|
|
| 1 ½ | teaspoons |
baking powder
|
|
| ¼ | teaspoon |
salt
optional |
|
| 1 | each |
egg whites
beaten with 1 teaspoon water |
*
|
| 1 | x |
candied cherries
|
*
|
| 1 | x |
almonds
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | large |
eggs
|
|
| 158 | ml |
sugar
|
|
| 118 | ml |
canola oil
|
|
| 59 | ml |
orange juice
|
|
| 5 | ml |
vanilla extract
|
|
| 7.1E+2 | ml |
all-purpose flour
|
|
| 7.5 | ml |
baking powder
|
|
| 1.3 | ml |
salt
optional |
|
| 1 | each |
egg whites
beaten with 1 teaspoon water |
*
|
| 1 | x |
candied cherries
|
*
|
| 1 | x |
almonds
|
*
|
Directions
Heat oven to 350℉ (180℃).
In a large mixing bowl, beat the eggs (or egg substitute) until fluffy and lemon-colored. Continue beating, adding the sugar, oil, and then the orange juice. Stir in the vanilla.
In another bowl, combine the flour, baking powder and salt (if used).
Mix well. Add this to the beaten egg mixture. Stir thoroughly. Spray a cookie sheet with vegetable oil spray. Divide the dough into 4 parts. Shape one into a log, about 13" long and 1" wide.
Divide into 13 pieces.
Roll each piece into a 7" rope. Lay each rope on the cookie sheet, forming it into a closed circle, a bracelet-shaped cookie. Cover the junction with a candied cherry or a whole almond that has been dipped into the beaten egg-white mixture.
Repeat with the remaining pieces of dough.
Bake 15 minutes. Do not brown. Cool on racks, then store in an air-tight container. May be frozen.
Makes 52 cookies.
