Yield
Makes 16 cookies

Notes: If making up to 1 day ahead, cool and store airtight. Freeze to store longer.

How to Make It

Step 1

In a 10- to 12-inch frying pan over medium heat, stir or shake pine nuts until lightly toasted, 3 to 4 minutes. Pour into a bowl.

Step 2

In a food processor or blender, whirl 1 cup pine nuts until smoothly puréed, scraping container sides frequently.

Step 3

In food processor or a bowl with a mixer, whirl or beat pine nut purée, 1/2 cup butter, brown sugar, and 1/2 cup granulated sugar to blend. Add egg and vanilla; whirl or beat to blend.

Step 4

In another bowl, stir together flour and baking soda. Add to butter mixture; stir, then whirl or beat to mix well. Divide dough into 2 equal portions. In a small bowl, mix 4 teaspoons granulated sugar and the cinnamon.

Step 5

Press each portion of dough evenly into a buttered 9-inch-wide cake pan with removable rim (you'll need 2). Scatter remaining pine nuts over dough and, with your fingers, press them lightly but firmly into dough.

Step 6

Bake in a 375° oven until cookies begin to pull from pan sides and centers spring back when lightly pressed, 16 to 17 minutes (350° in a convection oven for about 13 minutes). About 5 minutes before cookies are baked, sprinkle with sugar-cinnamon mixture. Let cool in pans about 10 minutes; remove rims. Cut each cookie into 8 wedges. Transfer to racks. Serve warm or cool.

Step 7

Nutritional analysis per cookie.

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