The texture of these crisp little cookies makes them perfect for dunking in a cup of coffee for a sweet little breakfast of and afternoon pick-me-up.
What You'll Need:
cups all-purpose flour
cup yellow cornmeal
teaspoons baking powder
1 cup finely chopped pecans
cup vegetable oil
2 large eggs
What To Do:
- Preheat the oven to 350 degrees. Combine first 5 ingredients in a large bowl. Combine sugar, oil, and eggs in a medium bowl; gradually add to flour mixture, stirring just until dry ingredients are moistened.
- Place dough on a lightly floured surface; divide in half. With lightly floured hands, shape each portion of dough into a 1-1/4- x 12-inch log. Place logs 3-inches apart on a lightly greased cookie sheet. Bake 25 minutes. Cool completely on cookie sheet.
- Cut each log crosswise into 3/4-inch-thick slices, using a serrated knife. Place slices, cut sides down, on cookie sheets. Bake 15 minutes, turning cookies once. Cool slightly on cookie sheets; transfer cookies to wire racks to cool completely.
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This recipe is from The Best of Mr. Food Cookbook Series Oxmoor House, Inc. If you would like more recipes like this, click here.