This nut cookie can be made with one of the following nuts; pecans, or walnuts. This recipe is over 90 years old and has been modified.
I have not had a call for gluten free nut cookies, so do experiment with Pamela’s Gluten Free Baking & Pancake Mix just substitute the same amount as the flour.
If you are using the Gluten Free Mix you will not need to add Baking Powder or Salt.
It is a simple recipe with minimal ingredients and no butter.
Bake at 325 degrees for 7-10 minutes or until done, do watch the cookies do not burn. If the tops are firm to the touch they are done!
In a small bowl using a fork or small whisk mix and set aside:
1 Large Egg
2 Tablespoons Extra Light Olive Oil
Sift together in electric mixer bowl:
1 Cup Unbleached Flour
1/2 Cup Sugar
2 teaspoons Baking Powder
1/2 teaspoon Salt
Now Add Egg and Oil mixture to dry ingredients, then add:
2 teaspoons Lemon Juice
1/4 Cup Milk (half and half can be used if you like)
Mix until a soft dough is formed, then add:
1 Cup of Chopped Nuts of your choosing
Mix well and drop by small spoonfuls on a cookie sheet lined with parchment paper allowing space for spreading.