Carole Walter’s Ethereal Mandelbrot

These are cookies I could make (and eat) daily and never tire of them. They are fine and delicate and I think the best version of this cookie I have ever tried. Sometimes I cheat and substitute a stick of melted butter for the oil—they are even better. Carole told me that this recipe came from a friend in North Carolina and that she always uses pecans in them as a tribute to its Southern origin.