Yield
Makes about 18 cookies

Prep and Cook Time: about 50 minutes. Notes: Store these pretty, bite-size cookies airtight for up to 2 days.

How to Make It

Step 1

In a bowl, with an electric mixer on high speed, beat butter and brown sugar until smooth. Beat in egg yolk, orange peel, and vanilla. Stir in flour until well blended.

Step 2

Shape dough into 18 equal balls. Place about 2 inches apart on buttered or cooking parchment-lined 12- by 15-inch baking sheets. Divide pine nuts equally among cookies, and firmly press nuts onto tops.

Step 3

Pour honey into a small microwave-safe bowl. Heat in a microwave oven at 50% power just until liquefied, 30 to 60 seconds. Brush honey over cookies.

Step 4

Bake cookies in a 300° oven until pale golden brown, 15 to 20 minutes. With a wide spatula, transfer cookies to racks to cool completely.

Step 5

Note: Nutritional analysis is per cookie.

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