Servings: —
Source: Barbara Berman’s recipe
Ingredients
1¼ C canola oil
4 eggs
1½ C sugar
4 C flour
½ tsp salt
2 tsp baking powder
2 tsp vanilla
Optional (1 C of something)
1 C sliced almonds
1 C halved walnuts
1 C chocolate chips (or white chocolate)
1 C dried cherries, cranberries, currants
Directions
Beat oil, eggs, sugar. Add dry ingredients by hand. Add vanilla and “optional” cup of something. Divide into 6 rolls. Place on ungreased parchment-lined cookie sheets with enough room to spread out a bit. Bake for about 20 minutes at 375°F. Remove from oven to board. Slice each roll crosswise into 1” wide cookies. Return to oven to toast for about 10 minutes until light brown.
Keep in covered tin indefinitely.