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Pinyon Cookies




Source of Recipe


clabbergirl






Recipe Introduction


Pine nuts, also known as pinyon nuts, are the nut of the coniferous pine trees which grow all over the U.S. Also popular in Italy where they are known as pignolia, pine nuts pair wonderfully with semolina, the flour used in making pasta. If you are unable to find semolina flour, try cornmeal instead.





List of Ingredients



• 1 1/2 cups all-purpose flour
  
• 1 1/4 cups semolina or cornmeal
  
• 1/2 tsp baking powder
  
• 1/4 tsp salt
  
• 1 cup unsalted butter, at room temperature
  
• 3/4 cup white sugar
  
• 1 egg
  
• 1 egg yolk
  
• 1 1/2 tsps vanilla
  
• 1 cup pine nuts
  






Instructions



1. Line two cookie sheets with parchment paper, or use a silpat, for easier cleanup.
   
2. Mix together the flour, semolina, baking powder and salt. Set aside.
   
3. In a larger bowl, beat together the butter and sugar until fluffy. Add the egg, egg yolk and vanilla. Mix in the flour at low speed just until combined. (The dough should be somewhat dry.) Let the dough stand for 10 minutes.
   
4. Preheat the oven to 350 degrees. Pour the pine nuts in a shallow bowl or pan. Roll the dough into 1" balls and roll each ball in the pine nuts, pressing the nuts in firmly if necessary. (If the nuts do not stick readily, dip the dough balls in water before rolling in the pine nuts.)
   
5. Place the cookies on the baking sheets - the cookies do not spread so you can place them fairly close. Bake till the edges turn gold, about 18-20 minutes, rotating the sheets from top to bottom and front to back to ensure even baking. Transfer cookies to a wire rack to cool.
   






Final Comments


Makes about 4 dozen cookies