Toasted Pine Nut Cookies

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

Ingredients

• ½ 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

• Nutritional Information

  • Nutritional analysis per serving (24 servings)

    83 calories; 5 grams fat; 2 grams saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 1 gram polyunsaturated fat; 6 grams carbohydrates; 0 grams dietary fiber; 2 grams sugars; 0 grams protein; 10 milligrams cholesterol; 12 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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24 cookies

Preparation

1. 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.
2. With two oven racks, divide the oven into thirds. Preheat oven to 375 degrees. Line two cookie sheets with baking parchment.
3. 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.
4. 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.
5. 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.
6. 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.

30 minutes