Pine Nut Cookies

We blog about this recipe here.

Pine Nut Cookies

  • Servings: makes about 30 two-inch cookies
  • Print
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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