These cookies are super easy to make with basic pantry ingredients. The nutmeg gives them an eggnog flavor, and the pecan halves dress them up nicely.
I made the cookies pictured with canola oil, but any neutral-flavored oil would work well. For a richer tasting cookie, melted butter may be substituted.
- 2 1/2 cups all-purpose flour, 11 1/4 ounces
- 1 1/2 teaspoons baking powder
- 3/4 teaspoon salt
- 3/4 teaspoon ground nutmeg
- 3/4 cup vegetable oil (neutral flavor, such as canola, corn oil, or safflower)
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 36 pecan halves
- Heat the oven to 375 F (190 C/Gas 5). Line a baking sheet with parchment paper or a silicone mat, or grease it lightly.
- In a medium bowl combine the flour, baking powder, salt, and nutmeg.
- Mix together vegetable oil and sugar. Add the eggs one at a time, beating well after each addition. Add vanilla extract.
- Add flour mixture to the sugar mixture all at once; stir until well blended.
- Drop by teaspoons onto the prepared cookie sheets. Lightly press a pecan half into the top of each cookie.
- Bake in the preheated oven for 10 to 12 minutes, or until the cookies are lightly browned around the edges.
- Let cool for about 2 to 3 minutes on baking sheets. Remove from baking sheets to a wire rack to cool completely.
- Makes about 36 cookies.
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