This is a wonderful crunchy cookie. It's also good for dunking. Whoever eats this cookie always asks for the recipe.


  • 4 cups wondra flour
  • 3 tsp. baking powder
  • 1/8 tsp. baking soda
  • 1/8 tsp. salt
  • 1 cup sugar
  • 1 tsp. cinnamon
  • 1/2 to 3/4 cups dark raisins
  • 1 1/4 cups chopped walnuts
  • 4 eggs
  • 1 cup canola oil
  • 3 tsp. vanilla


Mix dry ingredients together in a large bowl and make a well, then put 4 eggs (already mixed), canola oil, and vanilla into the well, and mix together.
It will form a dough. Knead and divide the dough into 6 parts. Put on an un-greased cookie sheet. (You will need two cookie sheets.) You have to shape each of the six parts with your hands to form a rectangular shape. It should be placed lengthwise on the cookie sheet.
I usually flatten the mixture down when shaping it so that it will be more crunchy when baked. If you want, you can sprinkle some cinnamon on top before it goes into the oven.
Bake at 325 degrees for 30 min. I set my timer for 15 min., then reverse the trays in the oven. Depending on your oven, it may have to be in a little longer.
Remove from oven, and while it's hot, slice diagonally into one inch pieces.

Print this recipe

Submitted 10/20/05.
Submitted By: Anne Pokras
Mandel Bread