Ingredients

Ingredients:

1 1/2c. ground honey roasted pecans

1/2c. plus 1/4c. finely grated romano cheese (plus extra for later)

1/2t. garlic powder

1/2t. ground ginger

2 T. olive oil

juice of half a lemon

1/2c. sugar

1/2 c. plus 6 T flour

3 T. very soft butter

Preparation

  1. Preheat oven to 375 F. Combine ground pecans and romano cheese in a large bowl.

  2. Add garlic powder and ground ginger. Mix.

  3. Add lemon juice. Mix. Add olive oil. Mix.

  4. Add juice of half a lemon. Mix. Add sugar. Mix.

  5. Add in 1/2c. flour and combine.

  6. Mix in very soft butter. Add up to 6 T. flour so that batter sticks together and is smooth and shiny.

  7. Take batter one teaspoon at a time and roll each teaspoon into a one inch ball in your hands. Balls should be three inches apart on the cookie sheet. When sheet is full, take the bottom side of a glass and squish each ball so it is about 2 inches across. Sprinkle each disc with some romano cheese.

  8. Bake cookies for 8 minutes. Remove from oven (checking that they are done) and let cool on tray for two minutes before transferring to cooling rack.

  9. Repeat steps 7 and eight with remaining dough.