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Accordion Pleated Cookies

This was the recipe used for a National Grange cooking contest many years ago.

1/4 cup butter, softened
3/4 cup granulated sugar
2 eggs
1 teaspoon vanilla extract
1/4 teaspoon salt
1 1/4 cups sifted flour
1/2 cup chopped nuts (optional)
Heavy-duty aluminum foil
Confectioners sugar (optional)
Melted chocolate (optional)

Cream the butter. Gradually add sugar, creaming well. Blend in eggs, vanilla extract and salt. Beat well. Gradually add flour and nuts, if using; mix thoroughly.

Fold 1 yard of foil in half lengthwise. Fold the doubled foil crosswise into 1-inch pleats to make an accordion-pleated pan. Place foil on baking sheet.

Drop a rounded teaspoonful of dough into each fold. (During baking, the dough spreads to make 5-inch long cookies.) Bake in a preheated 325 degree F oven for 25 to 30 minutes until golden-brown. Cool 10 minutes.

Remove cookies, and reuse foil. You may need to wipe off the foil if it looks too greasy or has too many crumbs on it. Or, you can turn the foil over and use the other side. If desired, sprinkle cookies with confectioners sugar or drizzle with melted chocolate.

Makes 4 dozen cookies.

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