Saturday, July 20 2024

They are super delicious, made in no time, perfect for both breakfast and snack.

The cookies, made with pine nuts really appeal to everyone, young and old.







Makes about 24 cookies


  •  1/2 cup unsalted butter
  • 1/2 cup sugar
  • 1/2 tsp vanilla extract
  • 1/4 tsp salt
  • 1 egg
  • 1 1/4 cup white flour
  • pine nuts – plan on at least 1/4 of a cup


* Preheat oven to 350 F.

* Blend the butter, vanilla, and sugar in a medium to large bowl.

* Add the egg and beat it.

* Stir in the flour and mess with it enough so that it’s blended.

* Take out a piece of wax paper or saran – and roll your dough into a log.

* I use the saran or wax paper as a rolling surface first. So I roll on the paper/saran and then wrap up the log.

* Stick the dough in the fridge – and make sure you have the ends sealed so it won’t dry out.

* Leave that dough in the fridge at least 2 hours.

* Cut the log into slices – NO thicker than 1/4 of an inch.

* Lay the pine nuts on the cookies in a decorations, or heck, you can just scatter them. There is no rule about it.

* Bake about  right up to that “gold on the outside” stage.


Can I use almond extract?

I’d shy away from it. Here’s why. This is a basic sugar dough. The unique part is the pignolis (pine nuts).

They will roast while the cookie is baking. And the oils will really flavor the cookie.

If you use almond extract you will mask the true oil from the pignoli and that’s what these cookies are all about.

Can I add zest, or other spices?

I’m sure you can. But you don’t want to lose site of what these are – pignoli cookies.

So if you choose a spice or a zest – be sure it compliments and doesn’t over power. I just posted the basic traditional recipe. Just remember, your nonna, or nana may not approve of you messing with tradition too much. 😉

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