Nutrition per serving may change if servings are adjusted.
1½ cups yellow cornmeal
1½ cups all-purpose flour
½ cup whole wheat flour
1½ teaspoons baking powder
½ teaspoon salt
1 cup packed brown sugar (see Tips)
3 tablespoons canola oil
½ cup chopped pecans, toasted
1 ounce white chocolate (with cocoa butter), chopped
⅛ teaspoon shortening
Preheat oven to 325°F. Line a large cookie sheet with parchment paper; set aside. In a large bowl, combine cornmeal, flours, baking powder, and salt; set aside. In another large bowl, combine brown sugar, eggs and oil; beat with an electric mixer on medium to high speed until well mixed. Beat in as much of the flour mixture as you can with the mixer. Stir in any remaining flour mixture. Stir in pecans. If necessary, use your hands to knead the dough until it comes together.
Divide dough in half. On a lightly floured surface, form dough into two 12-inch-long logs. Flatten each log to a 2 inch width. Place logs on prepared cookie sheet.
Bake about 25 minutes or until a toothpick inserted near centers comes out clean. Cool on cookie sheet for 40 minutes.
Using a serrated knife, diagonally cut logs into ¾-inch slices. Place slices, cut sides down, on cookie sheet. Bake for 20 minutes more, turning slices over once halfway through baking. Transfer to wire racks; cool completely.
In a very small saucepan, combine white chocolate and shortening; heat over low heat until melted, stirring constantly. Drizzle over cookie slices.
Tips: If using a sugar substitute, choose Splenda® Brown Sugar Baking Blend. Follow package directions to use product amount equivalent to 1 cup packed brown sugar. Nutrition per Serving with Substitute: same as below, except 102 calories, 62 mg sodium, 15 g carbohydrate (4 g sugar).
To toast nuts, spread in a shallow baking pan lined with parchment paper. Bake in a 350-degree F oven for 5 to 10 minutes or until golden, shaking pan once or twice.