Pine Nut Cookies
Recipe: #25949
April 19, 2017
Categories: Desserts, Cookies, Slice and Bake, Pine Nut, Baby Shower, Christmas, Oven Bake, Vegetarian, Flour, Kosher Dairy, more
"This is out of my Gourmet's Weekend cookbook. Cooking time does not include chill time. Cookies may be made 3 days ahead and kept in an airtight container."
Ingredients
Nutritional
- Serving Size: 1 (13.7 g)
- Calories 62.5
- Total Fat - 3.5 g
- Saturated Fat - 1.9 g
- Cholesterol - 12 mg
- Sodium - 32.1 mg
- Total Carbohydrate - 7.3 g
- Dietary Fiber - 0.1 g
- Sugars - 4.2 g
- Protein - 0.7 g
- Calcium - 7.6 mg
- Iron - 0.1 mg
- Vitamin C - 0 mg
- Thiamin - 0 mg
Step by Step Method
Step 1
In a bowl with an electric mixer beat butter with sugars until light and fluffy and beat in egg, vanilla, and almond extract. Into egg mixture sift together flour, baking powder, and salt and beat until combined well. Chill dough 1 hour, or until firm enough to handle.
Step 2
Halve dough and on a sheet of wax paper from each half into a 6-inch log, using wax paper as a guide. Chill logs, wrapped in wax paper, at least 4 hour or overnight.
Step 3
Preheat oven to 350°F. Lightly butter 2 baking sheets.
Step 4
Cut logs into 1/4-inch slices with a sharp knife and arrange 3 inches apart on prepared baking sheets. Press a few pine nuts onto each cookie. Bake cookies in batches in middle of oven 10 to 12 minutes, or until golden, and cool on baking sheets 1 minute. Transfer cookies to racks and cool completely.
Tips
No special items needed.