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1
Preheat oven to 350F.
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2
Put oil, 1 cup sugar, eggs, salt, and vanilla in the bowl of electric mixer fitted with the paddle attachment, and mix on medium-low speed until combined.
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3
Sift together flour, baking powder, and baking soda into a bowl.
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4
Reduce mixer speed to low.
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5
Add flour mixture; mix until combined.
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6
Stir in pecans.
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7
Divide dough into three equal parts; shape each into a long log about 3 inches wide and 1 inch high.
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8
Space logs 4 inches apart on a baking sheet lined with parchment paper.
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9
Bake logs until golden, puffed, and just firm to the touch, about 35 minutes.
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10
Let cool slightly, 3 to 5 minutes.
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11
Transfer logs to a cutting board.
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12
With a serrated knife, gently cut logs into 1/2-inch-thick slices.
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13
The cookies should still be slightly doughy inside.
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14
Work quickly, as slices will crumble if allowed to cool.
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15
Transfer slices to baking sheets lined with parchment paper.
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16
Mix remaining 1/4 cup sugar and the cinnamon in a small bowl.
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17
Sprinkle cookies with cinnamon sugar mixture.
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18
Bake slices until golden brown and dry, about 15 minutes.
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19
Cookies can be stored in airtight containers at room temperature up to 1 week.
