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Pine Nut Cookies
Adapted from The Essential New York Times Cookbook.
- 8 T (1 stick) butter, softened
- 1/2 c sugar
- 1 large egg yolk
- 1 tsp vanilla
- 1 c flour
- 1/2 c toasted pine nuts (note: life will go on if you don’t toast them)
Heat oven to 300 degrees. Butter 2 baking sheets. In a mixer or food processor, beat the butter with the sugar until light and fluffy. Beat in the egg yolk, vanilla, and flour – just until blended. Don’t overbeat. Mix in the pine nuts.
Drop the batter a heaping teaspoon at a time onto the baking sheets. Do a crosshatch pattern on the top of each with a fork dipped into water; press down with the fork to flatten the dough.
Bake until pale golden, about 18-22 minutes. Cool on the pan for a few minutes and then use a spatula to move the cookies to a rack to cool.
These little cookies freeze well – and are even yummy eaten straight from the freezer. Been there; done that!
Recipe brought to you by BigLittleMeals.com and Andy and Ann.
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