This recipe won third place at our 2017 Iowa State Fair Cookie Contest!
1 egg yolk
1 cup Blood Orange Olive Oil
1 tsp Orange Extract
Freshly-grated rind of one orange
1/2 Cup brown sugar
1/2 Cup granulated sugar
2-1/4 Cups all-purpose flour
1-1/2 tsp baking powder
1/2 tsp salt
1-1/2 Cups chopped pecans, toasted
2 tsp Crushed Rosemary, divided
1/4 Cup Demerara sugar
In a blender, place the egg, additional egg yolk, and orange extract. Quickly blend. With the blender still running, slowly add the Blood Orange Olive Oil. The resulting mixture will look and have a consistency like a mayonnaise.
Transfer egg mixture to a mixing bowl, and add the grated orange rind and both sugars.
In a separate bowl, combine flour, baking powder, salt, and 1 tsp crushed rosemary. Stir to combine.
Add flour mixture to mayo mixture. Mix well. Stir in pecans. The dough will be stiff.
Working on piece of parchment paper, form the dough into a log. Roll in the parchment paper and wrap in plastic wrap. Refrigerate over night.
Preheat oven to 350°F.
On a baking sheet, spread the Demerara sugar and teaspoon of crushed rosemary. Remove the cookie dough from the fridge and roll the log in the sugar.
Cut the dough into 1/2 inch thick slices. Place cookies on ungreased cookie sheet. Bake 10 – 12 minutes, until browned.
Allow to cool on baking sheets before removing.