1/2 c Butter; at room temperature
1 c Sugar
2 Eggs
1 1/2 ts Vanilla extract
2 c All purpose flour
1/2 ts Baking powder
1/2 ts Baking soda
1 1/2 c Nuts; chopped
Combine butter, sugar, and eggs, mixing well. Beat in vanilla.
Combine flowr, baking powder, baking soda, and chopped nuts. Add to
the egg mixture. The batter will be very stiff and sticky. Cover
the dough with plastic wrap and refigerate for 1 hour or over night.
With flored hands, divide the dough into two portions and shape
each into a loaf about 12" long.
Grease a 10x14" baking sheet. Place both loaves on the sheet,
leaving at least 3" between them. Flatten each loaf slightly, as
evenly as possible.
Place in preheated 400°F oven and bake for 20 minutes or until firm
to the touch.
Remove can cool on wire rack slightly. Lower oven to 375°F.
While still warm, slice the loaves into diagonal slices about 1/3"
thick.
Arrange on ungreased baking sheet and bake at 375°F for 15 mintues
- do not brown.
Variations:
Chocolate:
Basic recipe, adding 1 c cocoa powder and 1-1/2 c chocolate chips.
Banana:
Basic recipe, adding 1/4 c banana flavoring (not extract) and use
walnuts or pecans
Cinnamon:
Basic recipe, adding 1/4 c ground cinnamon. For the nuts, use
almonds or pecans.
Recipe by Dallas Morning News: Highland Park restaurant Patrizio
