Ingredients
Scale
- 2 2/3 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 2 tsp. baking powder
- 3/4 tsp. salt
- 1/4 – 1/2 cup grated zest of 2 oranges
- 1 cup coarsely chopped pecans
- 3 large eggs, room temperature
- 5 Tbsp. olive oil
- 3 Tbsp. freshly squeezed orange juice
- 2 Tbsp. orange liqueur such as Grand Marnier
Instructions
- Preheat oven to 350 degrees.
- Prepare two baking sheets with silicone mats or parchment paper.
- In a large bowl whisk the flour, sugar, baking powder and salt.
- In a separate bowl combine about 1 Tbsp. of flour with the orange zest. Rub them together to keep it from clumping.
- Add the zest and the pecans to the large bowl and stir to combine.
- In a small bowl whisk the eggs with the olive oil, orange juice and Grand Marnier until well blended.
- Pour into the center of the flour mixture and stir with a wooden spoon until combined.
- The dough will be sticky.
- Dump the dough onto a heavily floured work surface and divide into six equal parts.
- Roll each into a 12 inch log, dusting with flour along the way to keep the dough from sticking.
- Set the logs about 3 inches apart on the prepared baking sheets.
- Press each log gently so they’re about 2 inches wide.
- Bake for 10 minutes then rotate pans and bake for another 15 minutes until golden and the tops are fairly firm.
- Remove from oven and let cool on racks for about 10 minutes, leaving the oven set at 350 degrees.
- Transfer logs to a cutting board and using a serrated knife, cut slices on a sharp diagonal into 1/2 inch thick slices.
- Arrange the slices on the baking sheets and place back in the oven for 5 minutes.
- Rotate baking sheets and bake for another 10 minutes.
- Allow the cookies to cool on the baking sheet for about 5 minutes.
- Store at room temperature or freeze in an airtight container.