NATIVE AMERICAN FEAST DAY COOKIES
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
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
PINE NUT COOKIES
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
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.
NATIVE AMERICAN PUEBLO FEAST DAY COOKIES RECIPE - (4/5)
Provided by á-39535
Number Of Ingredients 10
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.
CHOCOLATE PINON COOKIES
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.
SOUTHWEST-STYLE PINON COOKIES
A delicious New Mexico/Southwest-style cookie
Provided by Daily Inspiration S
Categories Cookies
Time 50m
Number Of Ingredients 5
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.
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