These are slice-and-bake cookies. The roll of dough is prepared in advance and kept in the refrigerator. Then, when you're ready to make cookies simply slice the roll into rounds, top with pecans and bake.
Sunflower oil is one of the most widely used vegetable oils because of its mild flavour. It works well in baked goods in place of saturated fats such as butter. It's a very good source of vitamin E—a powerful antioxidant. Polyunsaturated fats, such as are found in sunflower oil, are more susceptible to rancidity than saturated fats. However, the vitamin E content of sunflower oil helps to stop this oil going rancid.
Chopped hazelnuts (filberts) can be used in place of the pecans, with whole hazelnuts to decorate. * For Almond Polenta Cookies, mix 55 g (1/3 cup/2 oz) instant polenta (cornmeal) with 85 g (2/3 cup/3 oz) icing (confectioners') sugar and 125 g (1 cup/4 1/2 oz) self-raising (self-rising) flour. Rub in 55 g (1/4 cup/2 oz) butter until mixture resembles fine breadcrumbs. Beat 1 egg with 1/2 tsp almond essence (extract). Add to polenta mixture; mix to a soft dough. Continue as for the main recipe. Scatter flaked almonds on top before baking.