Orange-Pecan Olive Oil Cookies
by RoryThis recipe by Cheryl A. of Des Moines won first place in our Olive Oil Cookie Contest at the 2013 Iowa State Fair!
Orange-Pecan Olive Oil Cookies
Rated 5.0 stars by 1 users
Category
Cookies & Bars
Ingredients
1 ½ C. Toasted Pecan Pieces
2 ¼ C. All-Purpose Flour
1 tsp. Baking Powder
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¼ tsp. Sea Salt, Fine
¾ C. + 2 Tbsp. Sugar
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½ C. Blood Orange Fused Olive Oil
1 ½ tsp. Orange Zest (Finely Grated)
2 Eggs
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1 tsp. Vanilla Paste
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2 tsp. Blood Orange Fused Olive Oil
¾ C. Powdered Sugar (Sifted)
2-3 Tbsp. Orange Zest (Finely Grated)
For the Cookies:
For the Glaze:
Directions
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 350°F. 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 the cookies are baking, make the glaze by combining all three glaze ingredients in a small bowl, then whisk together until powdered sugar is dissolved and ingredients are well blended.
While the cookies are still warm, brush them with the glaze. Move cookies to cooling racks and cool completely before serving.