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.
This recipe is from The Best of Mr. Food Cookbook Series Oxmoor House, Inc. If you would like more recipes like this, click here.