Pine Nut Cookies

Prep Time
Cook Time
Ready In

"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."

Original recipe yields 48 servings


  • 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 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 & Variations

No special items needed.