COOKIES - TOASTED PECAN MANDELBROT

2 ½ cups less 2 tablespoons all-purpose flour, spooned in and leveled

1 tablespoon baking powder

3 large eggs

1 cup plus 2 teaspoons sugar, divided

2 teaspoons pure vanilla extract

½ cup canola or safflower oil

1 cup broken pecans, lightly toasted

½ teaspoon ground cinnamon

MAKE THE DOUGH

Strain together the flour and baking powder three times.  Set aside.

In the large bowl of an electric mixer fitted with the whip attachment, beat the eggs on medium speed until lightened in color, about 2 minutes.  Gradually add 1 cup of the sugar, taking about 2 minutes, then beat in the vanilla.  Pour the oil down the side of the bowl and beat 30 seconds longer.

Reduce the mixer speed to low and add the dry ingredients in two additions, mixing only to combine.  Using an oversize rubber spatula, fold in the pecans.  Cover with plastic and refrigerate for 1 hour or longer.

BAKE THE DOUGH

Position the shelves in the upper and lower thirds of the oven.  Heat the oven to 350F.  Butter the jellyroll pans.

Spoon the chilled batter onto the prepared pans, forming three 16-inch logs.  Using your hands, even the sides of the logs as best you can.  If the mixture is too sticky, moisten your hands with a little water.

Combine the remaining 2 teaspoons sugar and the cinnamon and sprinkle lightly over the surface of the logs.  (A sugar shake is best for this.)   Bake for 20 minutes or until set on top and just beginning to brown.  To ensure even browning, toward the end of baking time, rotate the pans top to bottom and front to back.  Cool in the pans for 5 minutes.

TOAST THE SLICES

Reduce the oven temperature to 325F.  Using a serrated knife, cut the logs on the diagonal into ½-inch thick slices.  Turn the pieces on their sides.  Sprinkle the cut side lightly with cinnamon and sugar and toast for 8 to 10 minutes.  Turn the Mandelbrot over and sprinkle the second side lightly with cinnamon and sugar and toast for 6 to 8 minutes longer or until very crisp and the edges show signs of browning.  To ensure even browning, rotate the pans top to bottom and front to back.  Let cool in the pans. 

STORAGE

Store in an airtight container, layered between strips of wax paper, for up to 3 weeks.  These cookies may be frozen.

From Great Cookies by Carole Walter.