Pinon Shortbreads
Source of Recipe
By The Culinary Institute of America, From The Culinary Institute of America
Recipe Introduction
Pinons, also called pine nuts or pignoli, ripen in the crevices of native Southwest pine cones and have long been gathered for their rich flavor
List of Ingredients
3/4 cup butter, softened
1/2 cup sugar
1 teaspoon pure vanilla extract
1 2/3 cups all-purpose flour
1 - egg yolk, lightly beaten
1 cup pinon nuts, (pine nuts)
Recipe
1 Place rack in upper third of oven and preheat to 375 degrees F (190 degrees C). Line 2 baking sheets with parchment paper or lightly coat them with nonstick spray.
2 In a large bowl, beat together butter, sugar and vanilla with an electric mixer on low speed until well combined. Add flour and beat just until the mixture is well combined and holds together when pressed.
3 Divide the dough in half. Roll each half into a 1 1/4-inch-diameter log.
4 Brush the logs with egg yolk. Spread the pinons out on the work surface and roll each log in the nuts to encrust the outside. Wrap each log in plastic wrap and refrigerate until firm, about 30 minutes.
5 Unwrap each log and cut crosswise into 1/2-inch-thick slices; set them, slightly separated, on the prepared baking sheets.
6 Bake in for 10 to 13 minutes, or until the cookies are golden on the edge and set in the center. Transfer to a wire rack to cool. (The shortbreads will keep in an airtight container for up to 1 week.)
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