TOASTED PINE NUT COOKIES

Toasted Pine Nut Cookies image

These pine nut butter cookies gain a new dimension simply by toasting the pignoli.

Provided by Suzanne Hamlin

Time 30m

Yield 24 cookies

Number Of Ingredients 7

Ingredients

1/2 cup pine nuts (pignoli)
1 stick (4 ounces) unsalted butter, softened
2 tablespoons honey
2 tablespoons granulated sugar
Pinch of salt
2 tablespoons dark rum, brandy or whiskey
1 cup sifted all-purpose flour

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.

Nutrition Facts : @context http, Calories 84, UnsaturatedFat 3 grams, Carbohydrate 7 grams, Fat 6 grams, Fiber 0 grams, Protein 1 gram, SaturatedFat 3 grams, Sodium 13 milligrams, Sugar 3 grams, TransFat 0 grams