Pine Nut and Orange Cookies
- Yields about 28 cookies
- 1/2 cup pine nuts
- 6-3/4 oz (1-1/2 cups) all purpose flour
- 1/4 cup granulated sugar; more for rolling
- 3 Tbs finely grated orange zest (from 2 medium oranges)
- 1/4 tsp baking powder
- 1/4 tsp kosher salt
- 1/4 tsp ground cinnamon
- 1/4 cup extra-virgin olive oil
- 1 large egg, beaten
Adapted from keyingredient.com
Position rack in the upper third of the oven and heat the oven to 375 degrees.
Toast the pine nuts on a rimmed baking sheet, stirring occasionally, until fragrant and golden, about 5 minutes. Transfer to a small bowl to cool.
In a medium bowl, stir the flour, sugar, zest, baking powder, salt, cinnamon, and pine nuts. In a small bowl, whisk the oil and egg and add to the dry ingredients. Mix with your hands until the dough is evenly moist and holds together when squeezed, 1 to 2 minutes.
Fill a small bowl with about 1/4 cup sugar. Pinch off 1 rounded teaspoonful of dough (about 1/2 oz). Shape it into a ball, coat it in the sugar and set it on a light-colored nonstick cookie sheet. Dip the bottom of a drinking glass in the sugar and flatten the cookie to slightly less than 1/4 inch thick. Repeat to make 13 more cookies.
Bake until the tops are golden and the edges are brown, 9 to 13 minutes. Let the cookies cool on the sheet for several minutes, then transfer them to a rack to cool completely. While the first batch of cookies bakes, shape the remanining dough into cookies and arrange on a second cookie sheet. When the first batch is done, bake the second batch.
The cookies will keep in an air-tight container at room temperature for 3 days.