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Yield
Makes 40 cookies
Photo: Laurie Frankel

How to Make It

Make the cookie base recipe. Form into tablespoon-size balls.

Spread the pine nuts on a plate. Roll each ball in the pine nuts, pressing so the nuts adhere. Place 2 inches apart on prepared baking sheets. Bake and cool according to the base recipe.

To Make Now and Bake Later: When you mix a batch of cookies, double the recipe. Bake half the dough according to the recipe and divide the rest into 4 equal portions. Roll each portion into a log about 1 1/2 inches in diameter. Wrap each log in plastic, then place in a resealable plastic bag. To save yourself time and hassle, label the bag with the flavor, the oven temperature, and the baking time, adding 3 to 6 minutes to the regular oven time. Freeze the dough for up to 3 months. To bake, slice the frozen dough into rounds about 1/2 inch thick, making as few or as many as you would like. Bake on a parchment- or foil-lined baking sheet.

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