Toasted Pine Nut Cookies Recipes

PINE NUT COOKIES

Steps:

• Using an electric mixer, beat the butter, sugar, vanilla, fennel seed, and salt in a large bowl until light and fluffy. Beat in the egg. Add the flour and mix just until blended.
• Transfer the dough to a sheet of plastic wrap. Shape the dough into an 8-inch-long log. Wrap the dough in plastic and refrigerate for 2 hours.
• Preheat the oven to 350 degrees F. Line heavy large baking sheets with a silpat or parchment paper. Cut the dough log crosswise into 1/8 to 1/4-inch thick slices. Transfer the cookies to the prepared baking sheets, spacing evenly apart. Press the pine nuts decoratively atop the cookies. Bake until the cookies are golden around the edges, about 15 minutes.

PINE-NUT COOKIES WITH ROSEMARY

Steps:

• Preheat oven to 325 degrees. Finely chop rosemary in a food processor. Add pine nuts; pulse until coarsely ground. Transfer to a large bowl. Whisk in 2 cups flour, the baking soda, ginger, and salt; set aside.
• Put butter and granulated sugar into the bowl of an electric mixer fitted with the paddle attachment. Mix on high speed until pale and fluffy, about 5 minutes. Mix in oil. Reduce speed to low. Mix in flour mixture. Add cream; mix until well combined, about 2 minutes. Mix in egg, then remaining 1/4 cup flour.
• Shape dough into 3/4-inch balls, and space 2 inches apart on baking sheets lined with parchment paper. Flatten slightly with fingers, and top each with a pine nut. Sprinkle with sanding sugar.
• Bake cookies, rotating sheets halfway through, until edges are golden, about 13 minutes. Let cool 10 minutes on sheets on wire racks. Transfer cookies to racks to cool completely.

TOASTED PINE NUT COOKIES

Steps:

• Spread pine nuts in a wide frying pan and toast, shaking frequently, over moderate heat. As soon as they are golden brown -- less than 2 minutes -- pour them onto a plate to cool, then put them in the refrigerator or freezer to chill.
• With two oven racks, divide the oven into thirds. Preheat oven to 375 degrees. Line two cookie sheets with baking parchment.
• In the bowl of an electric mixer, cream together the butter, honey, sugar, salt and liquor. On low speed, beat in the flour; then, working quickly, the chilled pine nuts.
• Using two teaspoons, make 24 equal pieces, picking up a bit of dough with one spoon and pushing it off onto the lined tray with the other. Chill in the freezer for about 5 minutes, then roll the mounds into balls with your hands, flattening them slightly. Place 1-inch apart on the sheets.
• To decorate and flatten more, dip a fork into cold water and use the back of the tines to press the cookies (in one direction only) until they are about 1/2 inch thick. Wet the fork for each cookie.
• Bake on the upper and lower levels of the oven, reversing the sheets top to bottom and front to back once during baking. Bake for 12 to 15 minutes, until cookies are lightly colored and crisp. Transfer to racks, and let cool completely. Store in an airtight tin.

TOASTED PINE NUTS

Steps:

• spread pine nuts out in a single layer on a lipped baking sheet.
• set on bottom rack of oven and broil for about 3-5 minutes.