Southwest Style Pinon Cookies Recipes

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NATIVE AMERICAN FEAST DAY COOKIES



Native American Feast Day Cookies image

yummy cookies that will satisfy anyone at the rez or in your home:) its very good and delicious to try anytime :)

Provided by Chef Otaktay

Categories     Dessert

Time 43m

Yield 24-36 cookies

Number Of Ingredients 11

2/3 cup sugar, plus
1/4 cup sugar
2/3 cup lard or 2/3 cup vegetable shortening
1 egg
2 cups unbleached flour, sifted
4 1/2 teaspoons baking powder
1/2 teaspoon vanilla extract
1/2 teaspoon anise seed
1/3 cup milk
1/2 cup pine nuts, chopped
1 teaspoon ground cinnamon

Steps:

  • Preheat your oven to 350º F.
  • In a mixing bowl, cream 2/3 cup of sugar and lard.
  • Add egg and blend thoroughly.
  • Stir in the flour, baking powder, vanilla, and anise seed, blending thoroughly.
  • Gradually add milk until a stiff dough is formed.
  • Mix in the pinon nuts.
  • Roll the dough out on a lightly floured board to 1/2 inch thickness.
  • Cut into 2 inch cookies with a cookie cutter.
  • Sprinkle the tops with mixture of the remaining sugar and cinnamon.
  • Bake the cookies on a well greased baking sheet for about 15 minutes or until golden.
  • Cool on a rack.
  • Makes 2 dozen two inch cookies.

Nutrition Facts : Calories 144.1, Fat 8.1, SaturatedFat 2.5, Cholesterol 14.7, Sodium 73, Carbohydrate 16.4, Fiber 0.4, Sugar 7.8, Protein 1.9

CHOCOLATE PINON COOKIES



Chocolate Pinon Cookies image

Provided by Food Network

Categories     dessert

Yield about 28 to 32

Number Of Ingredients 8

1 cup (2 sticks) butter
1/4 cup sugar
1 teaspoon vanilla
2/3 cup grated semisweet chocolate
1 cup pine nuts, toasted and lightly chopped
2 1/4 cups cake flour
1/2 teaspoon salt
Powdered sugar

Steps:

  • Preheat the oven to 350 degrees.
  • With an electric mixer, in a medium size bowl, cream the butter and sugar. Stir in the vanilla, grated chocolate, and pine nuts. Mix in the flour and salt. Chill the dough.
  • When ready to bake, roll out the dough, on a floured surface, to a 1/4 inch thickness. Cut out the cookies with a 2inch round cookie cutter. Gather the scraps together and reroll the dough to cut out more cookies. Place slightly apart on a nonstick baking sheet.
  • Bake for 10 minutes, or until the cookies are dry and firm. When cool, dust the cookies with the powdered sugar.

NATIVE AMERICAN PUEBLO FEAST DAY COOKIES RECIPE - (4/5)



Native American Pueblo Feast Day Cookies Recipe - (4/5) image

Provided by á-39535

Number Of Ingredients 10

2/3 cup plus 1/4 cup sugar, divided
2/3 cup lard or 2/3 cup vegetable shortening
1 egg
2 cups unbleached flour, sifted
4 1/2 teaspoons baking powder
1/2 teaspoon vanilla extract
1/2 teaspoon anise seed
1/3 cup milk
1/2 cup pine nuts or piñons (may substitute walnuts, peanuts, or roasted sunflower seeds), chopped
1 teaspoon ground cinnamon

Steps:

  • Preheat your oven to 350ºF. In a mixing bowl, cream 2/3 cup of sugar and lard. Add egg and blend thoroughly. Stir in the flour, baking powder, vanilla, and anise seed, blending thoroughly. Gradually add milk until a stiff dough is formed. Mix in the piñon nuts or substitute. Roll the dough out on a lightly floured board to 1/2 inch thickness. Cut into 2-inch cookies with a cookie cutter. Sprinkle the tops with mixture of the remaining sugar and cinnamon. Bake the cookies on a well greased baking sheet for about 15 minutes or until golden. Cool on a rack.

SOUTHWEST-STYLE PINON COOKIES



Southwest-Style Pinon Cookies image

A delicious New Mexico/Southwest-style cookie

Provided by Daily Inspiration S

Categories     Cookies

Time 50m

Number Of Ingredients 5

1 c butter, room temperature
2 1/4 c powdered sugar, divided
2 tsp vanilla, pure extract
2 c a. p. flour
1 c pinon nuts (pine nuts)

Steps:

  • 1. In a large bow, beat butter, 1/4 cup of the powdered sugar and vanilla until well combined. Stir in flour and pine nuts.
  • 2. Pinch dough into approximately 2 inch portions on a lightly floured board and roll each portion into a rope 1/2 inch thick. Cut the rope into 2 inch lengths.
  • 3. Place the pieces of dough, side by side, about 1 inch apart on two ungreased 10 x 15 inch baking sheets.
  • 4. Bake at 275 degrees F until edges are light golden brown - approximately 25-30 minutes. *Switch baking sheets around halfway during baking process.
  • 5. While cookies are still warm and still on baking sheets, sift remaining powdered (through a sieve) evenly over the cookies. Store in an airtight container for up to 1 week. Cool completely before serving.

PINE NUT COOKIES



Pine Nut Cookies image

These Italian cookies are rolled in pine nuts (or pignoli); the delicate flavor of the nuts deepens as the cookies bake.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes about 3 dozen

Number Of Ingredients 8

2 cups pine nuts
1 cup confectioners' sugar
1/4 cup almond paste
1 teaspoon pure vanilla extract
1 large egg
1/2 cup all-purpose flour
1/4 teaspoon baking powder
1/4 teaspoon salt

Steps:

  • Preheat oven to 350 degrees. Process 3/4 cup pine nuts, the sugar, almond paste, and vanilla in a food processor until fine crumbs form. Add egg; pulse to combine. Add flour, baking powder, and salt; process just until dough comes together.
  • Roll dough into 3/4-inch balls. Roll balls in remaining 1 1/4 cups pine nuts, gently pressing to coat. Space 2 inches apart on parchment-lined baking sheets.
  • Bake until cookies begin to turn golden brown, about 20 minutes. Let cool completely on sheets on wire racks.

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