Chef Mark Kent is operations manager of the Crystal Room restaurant on the University of Akron campus. He also teaches cooking to students in UA’s hospitality management program.
This was my grandmother Bess’ recipe for mandelbrot. It evokes very fond childhood memories for me. These, in my opinion, were the best cookies I ever had, and it was always a treat to visit with her and then indulge in her famous mandelbrot with a glass of milk.
MANDELBROT
3 eggs
1 cup sugar
1 cup vegetable oil
2 tsp. baking powder
1 tsp. cinnamon
1 tsp. vanilla
3 cups flour
1 cup chopped walnuts
Preheat oven to 350 degrees.
Beat eggs; add sugar, oil, baking powder, cinnamon, vanilla, flour and nuts.
Divide dough into 4 portions. Form dough into 4 logs on a cookie sheet.
Bake for 25 minutes.
Remove from oven, cut logs crosswise into approximately 1-inch slices, not too thin; then return to cookie sheet and return to oven to toast each side for another 10 minutes or until crisp.
Makes about 2 dozen cookies.
Note: You can vary what you add to the cookie. Sometimes I put chopped almonds and walnuts together, sometimes chocolate chips with walnuts, and sometimes dried cranberries and almonds.
