Pine Nut Cookies

I got 36 cookies. I dropped them on the pan for the first batch, dropped them and flattened them with a flour covered spoon for the second batch (my favorites), then dropped, flattened and added the starburst pattern for the third batch. I don't think you need the extra pine nuts - they just add time and trouble. These cookies are quite tasty and have a wonderful crunch. This is a recipe I will make again.

If you like crispy, buttery cookies, then try these! Wonderful with coffee or tea. This recipe only makes about 30 cookies, not the 48 that it says (unless they were tiny). The dough is VERY sticky - I chilled for about an hour but longer would have been better. So sticky that I did not bother to roll into balls - just put spoonfuls on the parchment. My "starburst" of pine nuts migrated all over the cookie but still looks nice. Eleven minutes in my oven was plenty.

I made the recipe exactly as written and it made exactly 24 cookies.

These are delicious. A couple of hints. 1. I chilled the dough overnight before rolling into balls, which made it easier to work with. 2. Be careful not to over-process the pine nuts and turn them to nut butter. 3. I think 14 minutes would be way too long on most ovens; 12 was perfect for mine. 4. I got just under 3 dozen cookies, definitely not 4, as the recipe says.

I made this cookie recipe exactly as written and it made half the number of cookies, which were slightly overcooked. When I made the second batch I baked them for 11-12 minutes and they were much better. I did, however, have to double the recipe to make 48 cookies. They tasted buttery and slightly nutty...very good. I tried processing the pine nuts with a tsp. of flour so the pine nut flour would not be as chunky.