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Pine Nut Cookies

Yield 35 servings (serving size: 1 cookie)
Prep: 20 minutes; Cook: 5 minutes plus 14 minutes per batch; other: 30 minutes plus 15 minutes per batchPine nuts have a light, delicate flavor and are a staple in Italian cuisine. They contribute a buttery quality to these crisp cookies.


  • 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

Nutrition 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

How to Make It

  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.

Oxmoor House Healthy Eating Collection