Pine Nut Cookies

Prep: 20 minutes; Cook: 5 minutes plus 14 minutes per batch; other: 30 minutes plus 15 minutes per batch

Pine nuts have a light, delicate flavor and are a staple in Italian cuisine. They contribute a buttery quality to these crisp cookies.


35 servings (serving size: 1 cookie)

Recipe from

Oxmoor House

Nutritional Information

Calories 61
Fat 3.5 g
Satfat 0.7 g
Protein 1 g
Carbohydrate 6.6 g
Fiber 0.2 g
Cholesterol 6 mg
Iron 0.4 mg
Sodium 23 mg
Calcium 4 mg


3/4 cup pine nuts, toasted and divided
1 cup powdered sugar
1/4 cup shortening
1 teaspoon vanilla extract
3/4 teaspoon almond extract
1 large egg, lightly beaten
1 cup all-purpose flour
1/4 teaspoon baking powder
1/4 teaspoon salt


1. Place 1/4 cup pine nuts in a blender or small food processor; process until ground. Combine ground pine nuts and sugar in a large bowl; cut in shortening with a pastry blender or 2 knives until mixture resembles coarse meal. Add extracts and egg; stir until well blended.

2. Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, baking powder, and salt; add to shortening mixture. Stir until dough comes together. Cover and chill 30 minutes.

3. Preheat oven to 325°.

4. Shape dough into 35 (3/4-inch) balls. Roll balls in 1/2 cup whole pine nuts; place cookies 2 inches apart on ungreased baking sheets. Bake at 325° for 14 minutes or until lightly browned. Remove from pans; cool completely on wire racks.


Gretchen Brown,

Oxmoor House Healthy Eating Collection,

Oxmoor House

June 2006
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