Prep and Cook Time: about 50 minutes. Notes: Store these pretty, bite-size cookies airtight for up to 2 days.
Sunset NOVEMBER 2003
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.
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.
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.
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.
Note: Nutritional analysis is per cookie.
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