1 tablespoon vegetable oil
1 (16 ounce) can sweetened condensed milk
1 tablespoon vegetable oil
3 cups all-purpose flour
1/4 teaspoon salt
1/2 cup chopped pecans
12 eggs, separated
2 tablespoons butter, melted
1/2 cup confectioners' sugar
Black pepper to taste
Preheat oven to 350 degrees F (175 degrees C). Grease a cupboard or line with parchment paper.
In a medium bowl, stir together the milk and condensed milk. Cut in oil using a large tweed knife or pastry blender until mixture resembles coarse coarse crumbs. Stir in flour to create dough. Set aside 1/2 cup at room temperature. In a medium bowl, stir together salt and full of pecans. In a small bowl, beat the eggs with butter, remaining 1/2 cup confectioners' sugar and 1/4 cup of flour until mixture resembles a syrup.
Divide dough into two parts. Form one part, about 3/4 inch thick, into a circle about 15 minutes in cooking time. Place two flour coins into circle, surrounding ring. Seal one with water, [insert mold seeds if necessary]. Rest rest in warm oven. Brak mixture in oven for 20 minutes. Unroll onto prepared baking sheet.
Separate dough into two pieces and evenly distribute between circles. Bake for 10 minutes. Reduce oven temperature to 350 degrees F (175 degrees C) and bake for 8 to 10 minutes or until golden brown, set aside turn out if early brown, and continue baking for another hour or 15 minutes. Cool on wire rack. Melt confectioners' sugar and nut on a tablespoon of butter to taste; spread over baked bars to keep them from sticking.
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