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Photo: Laurie Frankel Photo by: Photo: Laurie Frankel

Pine Nut Drops

Real Simple DECEMBER 2006

  • Yield: Makes 40 cookies


  • 2 1/2 cups raw pine nuts


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.

Nutritional Information

Amount per serving
  • Calories: 161
  • Calories from fat: 61%
  • Fat: 11g
  • Saturated fat: 3g
  • Cholesterol: 17mg
  • Sodium: 67mg
  • Carbohydrate: 16g
  • Fiber: 1g
  • Sugars: 9g
  • Protein: 2g

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Pine Nut Drops Recipe