Makes 80 to 90 pieces. Recipe is from Mary Michalos Webb, who says these cookies are similar to twice-baked Italian biscotti.
1/2 cup (1 stick) butter
11/2 cups sugar
1/2 cup vegetable oil
2 tsps. vanilla extract
51/2 cups flour
1 tsp. baking soda
3 tsps. baking powder
2 tsps. cinnamon
1 tsp. ground clove
1/2 cup chopped walnuts or pecans
1. Preheat oven to 350 degrees. Cream butter and sugar, then add oil. Add eggs one at a time, then add vanilla extract.
2. Sift together flour, baking soda, baking powder, cinnamon and ground clove, then gradually add to batter. Stir in nuts.
3. Divide dough into 5 or 6 parts. Shape each part into a long, narrow, flat loaf about 2 inches wide and 1 inch thick. Place on a greased cookie sheet about 2 inches apart. Use a knife to mark each loaf with a slight cut at 1/2-inch intervals to indicate desired width of cookies. Bake at 350 degrees for 20 minutes or until slightly brown.
4. Remove from oven and slice through each mark. Lower oven temperature to 300 degrees. Bake cookies again on each side for 15 to 20 minutes, for a total of about 30 minutes, or until brown.