Pine Nut Cookies
This is the final cookie recipe I’ll be sharing for awhile. I’ve been baking nonstop and my waistline could use the break. This cookie comes from none other than the Queen herself, Martha Stewart. This recipe has been on my radar for awhile so my mom and I made a “trial” batch a few weeks ago to see if they would make the official holiday baking list.
The good news? They are absolutely delicious. The bad news? They are really expensive to make. Especially if you plan to triple the recipe and hand them out to your friends and family. If money isn’t an issue then disregard the above and bake away. For the rest of us, make one batch and instead of giving them to the neighbors, hoard them for yourself!
A slightly chewy inside and crunchy toasted pine nuts on the out side make these not too sweet cookies a real winner. My mom and I thought slivered almonds might make a good replacement for the pine nuts but since we didn’t try them, I can’t tell you if it works or not. Since we decided against giving them out this season, I have a lovely stash in my freezer and have been enjoying them in the afternoons with a cup of tea. Happy Holidays to me, right?Print
- 2 cups pine nuts
- 1 cup powdered sugar
- 1/4 cup almond paste
- 1 teaspoon vanilla extract
- 1 large egg
- 1/2 cup all-purpose flour
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- Preheat the oven to 350F degrees.
- Process 3/4 cup pine nuts, the sugar, almond paste, and vanilla in a food processor until the fine crumbs form.
- Add egg; pulse to combine.
- Add flour, baking powder, and salt; process just until the dough comes together.
- Roll dough into 3/4-inch balls. Roll balls in remaining pine nuts, gently pressing to clat.
- Space 2 inches apart on parchment-lined baking sheets. Bake until cookies begin to turn golden brown, about 18-20 minutes.
- Let cool completely on sheets on wire racks.