Pine Nut Panecillos
Notes: If making up to 1 day ahead, cool and store airtight. Freeze to store longer.
Yield: Makes 16 cookies
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Amount per serving
- Calories: 219
- Calories from fat: 49%
- Protein: 4.6g
- Fat: 12g
- Saturated fat: 4.9g
- Carbohydrate: 25g
- Fiber: 1.6g
- Sodium: 110mg
- Cholesterol: 30mg
- 1 1/4 cups pine nuts
- About 1/2 cup (1/4 lb.) butter or margarine, at room temperature
- 1/2 cup firmly packed brown sugar
- 1/2 cup plus 4 teaspoons granulated sugar
- 1 large egg
- 1 teaspoon vanilla
- 1 3/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 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.
- 2. In a food processor or blender, whirl 1 cup pine nuts until smoothly puréed, scraping container sides frequently.
- 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.
- 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.
- 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.
- 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.
- Nutritional analysis per cookie.
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