April 19, 2017
Desserts, Cookies, Slice and Bake,
Dairy, Nuts/Seeds, Pine Nut, North American, Budget-Friendly, Cooking For A Crowd, Easy/Beginner Cooking, Kid Pleaser, Quick Meals, Baby Shower, Christmas, Entertaining, Ladies Luncheon, Oven Bake, Refrigerator, Vegetarian, Make it from scratch, Flour, Kosher Dairy more
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"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."
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.
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.
Preheat oven to 350°F. Lightly butter 2 baking sheets.
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.
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