This recipe by Cheryl Ashwill of Des Moines won first place in our Olive Oil Cookie Contest at the 2013 State Fair!
Finely grind the pecans in a food processor. Whisk the dry ingredients: pecans, flour, baking powder and salt together to blend in a medium bowl.
Briefly pulse orange zest and sugar in a food processor, about 10 seconds. With an electric mixer, beat the sugar mixture, olive oil, eggs and vanilla paste on the lowest setting, until sugar is barely moistened – about 15 seconds. Increase mixer speed to high and mix until well combined. Stir in flour mixture, just until dough pulls together.
Divide cookie dough in half. Shape each half into a log about 11 inches long and 2 inches in diameter. Wrap “logs” well, chill in freezer until dough is quite firm, about 1 hour.
Preheat oven to 350F. Line cookie sheets with parchment paper. Working with one log at a time, cut dough into 1/4-inch slices. Place slices 1-1/2 inches apart on prepared cookie sheet. Bake until cookies are lightly golden on bottoms and around the edges – about 10 minutes. While still warm, brush the cookies with glaze (recipe below). Move cookies to cooling racks and cool completely before serving.
Glaze: 2 tsp Blood Orange Olive Oil
3/4 Cup sifted powdered sugar
2-3 Tbsp Orange Zest, freshly grated
Combine all ingredients in a small bowl, whisk together until powdered sugar is dissolved and ingredients are blended together.
Makes about 6 dozen cookies