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March 12, 2014 · 2 Comments

Accordion Treats – Recipe #9 of 52 Pillsbury Grand Prize Recipes in 52 Weeks

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Accordion Treats

Accordion Treats won the 9th Pillsbury Bake-Off in 1957. Recipe on Pillsbury.com by Gerda Roderer of Berkeley, California.

These treats remind me of a cookie recipe my grandmother used to make called Butterfingers, except hers were dipped in powdered sugar. They would just melt in your mouth. This is a similar kind of butter and nut cookie.

1butterRT

2mixRT

First you beat the butter and sugar together until light and fluffy.

3batterRT

Then you add the vanilla, eggs, flour, salt and nuts. This is the hard part for me. Trying not to eat all of the dough before baking. Does anyone else have that problem?

4bakeRT

And here’s where the recipe gets its name. You create an accordion pleated pan out of aluminum foil, then place a teaspoon full of dough in each fold.

6bakedRT

The cookies spread out as they bake. This unique method is an old family recipe that originated in Alsace-Lorraine.

7coolingRT

Stay tuned for next week’s recipe – Spicy Apple Twists

Print Recipe

Accordion Treats

Ingredients

  • Recipe courtesy of Pillsbury®
  • 2 1-yard sheets heavy-duty foil
  • 3/4 cup margarine or butter softened
  • 3/4 cup sugar
  • 1 teaspoon vanilla
  • 2 eggs
  • 1 cup Pillsbury BEST® All Purpose or Unbleached Flour
  • 1/4 teaspoon salt
  • 1/2 cup chopped walnuts if desired

Instructions

  • Heat oven to 325°F. Fold 1 sheet of foil in half lengthwise. Fold the double-thickness foil crosswise into 1-inch pleats to make an "accordion-pleated" pan. Place on ungreased cookie sheet. Repeat with second sheet of foil.
  • In large bowl, combine margarine and sugar; beat until light and fluffy. Add vanilla and eggs; beat well. Lightly spoon flour into measuring cup; level off. Add flour and salt; mix well. Stir in walnuts. Drop rounded teaspoon of dough into each fold of foil. (Dough spreads during baking to form 4 1/2 to 5-inch long cookies.)
  • Bake at 325°F. for 18-26 minutes or until golden brown. Remove cookies from foil; cool completely. Turn foil over for second baking.

 

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Previous Post: « California Casserole – Recipe #8 of 52 Pillsbury Grand Prize Recipes in 52 Weeks
Next Post: German Chocolate Doughnuts »

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Comments

  1. Vonnie says

    March 12, 2017 at 1:15 pm

    These are delicious. Made these years ago (about 45 for a tea party). Just recently retired and found recipe. My oldest daughter who was about 4 years old when I made them the first time came over and tasted them and loved the crunchy like outside and buttery flavor touched lightly with the walnuts and powdered sugar. Wow I will be baking these again soon!

    Reply
    • Mom Loves Baking says

      March 13, 2017 at 2:24 pm

      Wow! Thanks so much for sharing. That’s so neat!

      Reply

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