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.

Yield: 35 servings (serving size: 1 cookie)
Recipe from Oxmoor House

More From Oxmoor House

Nutritional Information

Amount per serving
  • Calories: 61
  • Fat: 3.5g
  • Saturated fat: 0.7g
  • Protein: 1g
  • Carbohydrate: 6.6g
  • Fiber: 0.2g
  • Cholesterol: 6mg
  • Iron: 0.4mg
  • Sodium: 23mg
  • Calcium: 4mg

Ingredients

  • 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

Preparation

  1. 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. 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. 3. Preheat oven to 325°.
  4. 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.
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