I had been eyeballing this recipe in one of my favorite cookbooks for a while now. I wanted to bake something to take to a Baptism at our Chapel this evening and so decided I would make these delicious sounding Snowy Pine Nut Cookies.
This is one of my favorite cookery books for a lot of reasons. One, it was published by Ryland, Peters and Small and I have liked every single cookery book they've published. Two, it's a compendium of recipes from a variety of good chefs and Three, everything I have ever made from it has been spectacular! I highly recommend.
Now, back to the cookies. There is nothing really unusual about what goes into these cookies . . . simply flour, butter, sugar, some flavourings and pine nuts.
Say what???? No eggs, baking soda or baking powder???? Yeppers! None of those. So if you have a person in your house that is allergic to eggs, these would be find for them.
They are kind of similar to Russian Walnut Teacakes, or Mexican Wedding Cookies, or whatever it is you call them. They are buttery and short and incredibly tasty.
In fact I would even go so far as to say they are addictive . . . rich. Delicious. You will find that you can't eat just one. Nope. You'll be diving in for a second one while you are still nibbling on the first one. They are that good.
If you love the buttery crisp goodness of shortbread cookies . . . and the lovely crunch of pine nuts . . . then these biscuits are for you. There is some serious scrum here. Serious.
*Snowy Pine Nut Cookies*Makes about 20Printable Recipe
Moreishly rich and buttery. Addictive even . . .
200g unsalted butter, softened (14 TBS)100g golden caster sugar (1/2 cup)200g plain flour (1 1/2 cups approx.)1/2 tsp fine sea salt200g pine nuts, roughly chopped (generous 1 1/2 cups)1 tsp almond extracticing sugar for dusting
Preheat the oven to 180*C/ 350*F/ gas mark 4. Line two baking trays with some baking parchment.
Cream the butter and sugar together until soft. Beat in the almond extract, salt, flour and nuts, mixing well together. Using your hands shape the mixture into 1 1/2 inch balls. Place them at least 2 inches apart on the prepared baking sheets. Bake for 12 to 15 minutes, until golden. Allow to cool for a few minutes, then dust with icing sugar. Remove to a wire rack to finish cooling. Once finished cooling completely, dust with icing sugar again, generously.
Store in an airtight container. These will keep for at least a week. (Fat chance you have them that long! ☺ )
Unfortunately the Baptism was canceled and we ended up having to keep these for ourselves. Such a hardship . . .
