Best Southwest Style Pinon Cookies Recipes

Pine Nut Cookies image

Provided by Giada De Laurentiis

Categories dessert

Time 3h

Yield 2 to 3 dozen cookies, depending on the size of the cookies

Number Of Ingredients 8

1 stick (1/2 cup) unsalted butter, at room temperature
1/2 cup plus 2 tablespoons sugar
1 teaspoon vanilla extract
1 teaspoon ground fennel seed
1/4 teaspoon salt
1 large egg
1 1/4 cups all-purpose flour
1/4 cup pine nuts

Steps:

Using an electric mixer, beat the butter, sugar, vanilla, fennel seed, and salt in a large bowl until light and fluffy. Beat in the egg. Add the flour and mix just until blended.
Transfer the dough to a sheet of plastic wrap. Shape the dough into an 8-inch-long log. Wrap the dough in plastic and refrigerate for 2 hours.
Preheat the oven to 350 degrees F. Line heavy large baking sheets with a silpat or parchment paper. Cut the dough log crosswise into 1/8 to 1/4-inch thick slices. Transfer the cookies to the prepared baking sheets, spacing evenly apart. Press the pine nuts decoratively atop the cookies. Bake until the cookies are golden around the edges, about 15 minutes.

Native American Pueblo Feast Day Cookies Recipe - (4/5) image

Provided by á-39535

Number Of Ingredients 10

2/3 cup plus 1/4 cup sugar, divided
2/3 cup lard or 2/3 cup vegetable shortening
1 egg
2 cups unbleached flour, sifted
4 1/2 teaspoons baking powder
1/2 teaspoon vanilla extract
1/2 teaspoon anise seed
1/3 cup milk
1/2 cup pine nuts or piñons (may substitute walnuts, peanuts, or roasted sunflower seeds), chopped
1 teaspoon ground cinnamon

Steps:

Preheat your oven to 350ºF. In a mixing bowl, cream 2/3 cup of sugar and lard. Add egg and blend thoroughly. Stir in the flour, baking powder, vanilla, and anise seed, blending thoroughly. Gradually add milk until a stiff dough is formed. Mix in the piñon nuts or substitute. Roll the dough out on a lightly floured board to 1/2 inch thickness. Cut into 2-inch cookies with a cookie cutter. Sprinkle the tops with mixture of the remaining sugar and cinnamon. Bake the cookies on a well greased baking sheet for about 15 minutes or until golden. Cool on a rack.

Southwest-Style Pinon Cookies image

Provided by Daily Inspiration S

Categories Cookies

Time 50m

Number Of Ingredients 5

Steps:

1. In a large bow, beat butter, 1/4 cup of the powdered sugar and vanilla until well combined. Stir in flour and pine nuts.
2. Pinch dough into approximately 2 inch portions on a lightly floured board and roll each portion into a rope 1/2 inch thick. Cut the rope into 2 inch lengths.
3. Place the pieces of dough, side by side, about 1 inch apart on two ungreased 10 x 15 inch baking sheets.
4. Bake at 275 degrees F until edges are light golden brown - approximately 25-30 minutes. *Switch baking sheets around halfway during baking process.
5. While cookies are still warm and still on baking sheets, sift remaining powdered (through a sieve) evenly over the cookies. Store in an airtight container for up to 1 week. Cool completely before serving.

Pine Nut Cookies image

Provided by Martha Stewart

Yield Makes about 3 dozen

Number Of Ingredients 8

2 cups pine nuts
1 cup confectioners' sugar
1/4 cup almond paste
1 teaspoon pure vanilla extract
1 large egg
1/2 cup all-purpose flour
1/4 teaspoon baking powder
1/4 teaspoon salt

Steps:

Preheat oven to 350 degrees. Process 3/4 cup pine nuts, the sugar, almond paste, and vanilla in a food processor until fine crumbs form. Add egg; pulse to combine. Add flour, baking powder, and salt; process just until dough comes together.
Roll dough into 3/4-inch balls. Roll balls in remaining 1 1/4 cups pine nuts, gently pressing to coat. Space 2 inches apart on parchment-lined baking sheets.
Bake until cookies begin to turn golden brown, about 20 minutes. Let cool completely on sheets on wire racks.