Pine Nut Wedding Cookies

By carvalhohm

Ingredients

• 2 cups pine nuts, toasted
• 10 ounces (2-1/4 cups) unbleached all-purpose flour
• 1/2 teaspoon table salt
• 8 ounces (1 cup) unsalted butter, at room temperature
• 1/4 cup granulated sugar
• 1 tablespoon pure vanilla extract
• 4 ounces (1 cup) confectioners' sugar, sifted

Details

Adapted from recipe.com

Preparation

Step 1

1.In food processor, pulse pine nuts and 1 cup flour until finely ground. Add remaining flour and salt and pulse to blend. With hand mixer or stand mixer fitted with paddle attachment, beat butter and granulated sugar on medium speed until light and fluffy, about 2 minutes. Add vanilla and mix on medium until combined, about 15 seconds. Reduce speed to low and gradually add dry ingredients, mixing until dough is just combined. Cover with plastic and refrigerate until firm, about 1 hour.

2.Position racks in upper and lower thirds of oven and heat the oven to 350 degrees. Line two cookie sheets with parchment or nonstick baking liners.

3.Using your palms, roll heaping tablespoonfuls of the dough into 1-1/2-inch balls. Arrange them 1 inch apart on lined sheets. Bake until golden around edges and light golden on top, 19 to 21 minutes, rotating and swapping sheets halfway through for even baking. Transfer cookies, still on their parchment, to rack and let cool for 5 to 10 minutes, or until they have firmed up and are cool enough to handle.

4.Put confectioners' sugar in small bowl. Gently toss cookies in sugar to coat; let them cool completely on racks. Toss them again in sugar. Cookies will keep in an airtight container at room temperature for up to 1 week.

Tip:
For best results, measure your flour by weight instead of volume. (1 cup of all-purpose flour equals 4-1/2 ounces) If you don't have scale, be sure to use the proper technique when filling your measuring cups.