These are some of my new favorite cookies. They are essentially a dry shortbread, but the wonder of honey turns them into a delightfully soft cookie. They are easy to make, but messy when you have to dip them. I doubled the orginal recipe so I could share more of them with friends and family. I made them last Wednesday and they are almost all gone.
2/3 cup cooking oil
1 cup softened butter
2/3 cup sugar
2 Tbsp orange juice
2 Tsp baking powder
1 Tsp baking soda
3-1/2 to 4 cups flour
1-1/2 cups sugar
1 cup water
2/3 cup honey
2/3 cup finely chopped pecans
Preheat oven to 350.
Beat the cooking oil and the butter together for 30 seconds. Add 2/3 cup of sugar and beat until fluffy. Add orange juice, baking soda and baking powder. Beat well. Gradually add the flour to make a medium-soft dough. You want to be able to work with the dough. I usually use closer to 4 cups of flour. Shape dough into ovals about 2 inches long. Bake on an ungreased cookie sheet for 20-25 minutes until they are lightly browned. Let cool.
Meanwhile, combine the rest of the sugar, honey and water in a pan. Bring to a boil (watch out! It boils fast and then it will want to bubble over). Reduce heat and simmer 5 minutes. Lay down some parchment paper and place a wire rack over the paper. Dip each cookie in the honey mixture while it is still warm. Place on the wire rack and immediately sprinkle the cookies with the nuts.
The cookies like to crumble and stick together, so separate them between layers of parchment paper or wax paper.
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