Cornmeal Pine Nut Cookies Recipes

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PINE NUT COOKIES



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.

PINE NUT COOKIES



Pine Nut Cookies image

These Italian cookies are rolled in pine nuts (or pignoli); the delicate flavor of the nuts deepens as the cookies bake.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

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.

CORNMEAL COOKIES



Cornmeal Cookies image

These are really good cookies. They could be made with margarine, but are MUCH better made with BUTTER.

Provided by Diana A

Categories     Drop Cookies

Time 30m

Yield 36 cookies

Number Of Ingredients 8

3/4 cup butter, softened
3/4 cup sugar
1 egg
1 teaspoon pure vanilla extract
1/4 cup cornmeal
1 teaspoon baking powder
1/4 teaspoon salt
1 1/2 cups flour

Steps:

  • Mix softened BUTTER and sugar until creamy.
  • Add the egg and vanilla and beat well.
  • In a separate mixing bowl, mix together the cornmeal, Baking Powder, salt and flour.
  • Add to the creamed mixture.
  • Drop by teaspoonfuls onto a greased cookie sheet.
  • Bake in a preheated 350 degree oven about 15 minutes or until lightly brown.

CORNMEAL COOKIES



Cornmeal Cookies image

These simple shortbread-like treats use plenty of butter.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes 26

Number Of Ingredients 7

1 1/2 cups all-purpose flour (spooned and leveled), plus more for shaping
1/2 cup yellow cornmeal
1/2 teaspoon salt
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
3/4 cup sugar
1 large egg
1 teaspoon pure vanilla extract

Steps:

  • Preheat oven to 350 degrees. In a medium bowl, whisk together flour, cornmeal, and salt; set aside.
  • In a large bowl, using an electric mixer, beat butter and sugar until light and fluffy. Add egg and vanilla; beat until smooth. With mixer on low, gradually add flour mixture, mixing just until combined.
  • Drop dough by heaping tablespoons, about 2 inches apart, onto two large baking sheets; flatten slightly with floured fingertips. Bake until edges are golden, 14 to 16 minutes, rotating sheets halfway through. Transfer cookies immediately to a wire rack; let cool completely.

Nutrition Facts : Calories 108 g, Fat 6 g, Protein 1 g

CORNMEAL PANCAKES WITH VANILLA AND PINE NUTS



Cornmeal Pancakes With Vanilla and Pine Nuts image

Provided by Mark Bittman

Categories     brunch, dinner, easy, quick, weekday, main course

Time 30m

Yield 4 servings

Number Of Ingredients 7

1 1/2 cups fine or medium cornmeal
1 teaspoon salt
1/2 cup milk, or more as needed
2 tablespoons vegetable or olive oil, plus more for frying
1 teaspoon vanilla extract
1/2 cup pine nuts
Honey, for serving

Steps:

  • Heat the oven to 200 degrees. Combine the cornmeal, salt and 1 1/2 cups boiling water in a bowl and let it sit until the cornmeal absorbs the water and softens, 5 to 10 minutes.
  • Stir in the milk, a little at a time, until the batter is spreadable but still thick. Stir in 2 tablespoons oil, the vanilla and the pine nuts.
  • Put a large skillet or griddle over medium heat. When a few drops of water dance on its surface, add a thin film of oil and let it become hot. Spoon out the batter, making any size pancakes you like. Cook until bubbles form on the top and burst and the underside is golden brown, 3 to 5 minutes; turn and cook on the other side until golden. You may have to rotate the cakes to cook them evenly, depending on the heat source and pan. As they finish, transfer them to a plate in the oven while you cook the remaining batter. Serve with honey.

Nutrition Facts : @context http, Calories 413, UnsaturatedFat 16 grams, Carbohydrate 51 grams, Fat 20 grams, Fiber 3 grams, Protein 7 grams, SaturatedFat 2 grams, Sodium 265 milligrams, Sugar 3 grams

CORNMEAL PINE NUT COOKIES



Cornmeal Pine Nut Cookies image

Light and buttery, these tender cookies have a subtle corn flavor and a texture similar to ladyfingers or madeleines. They keep well and are just as delicious with a pot of tea.

Provided by David Tanis

Categories     cookies and bars, dessert

Time 40m

Yield 3 dozen

Number Of Ingredients 12

1/2 cup/115 grams unsalted butter (1 stick), cut in small chunks
1/2 cup/100 grams granulated sugar
1 teaspoon grated lemon zest
1/2 teaspoon almond extract
1 whole egg
2 egg yolks
1 1/2 cups/190 grams all-purpose flour
1/2 cup/75 grams fine cornmeal
1 teaspoon baking powder
1/2 teaspoon fine sea salt
1/3 cup/45 grams pine nuts, plus a handful reserved for garnish
Powdered sugar, for garnish

Steps:

  • Using a stand mixer, food processor or a large bowl and handheld mixer, cream butter and sugar until pale and fluffy, about 5 minutes. Beat in lemon zest, almond extract, whole egg and egg yolks until well incorporated.
  • In a medium bowl, stir together flour, cornmeal, baking powder and salt.
  • Add flour mixture to butter mixture to combine, then fold in pine nuts and mix thoroughly, taking care not to overwork the dough. (The dough will be rather soft and sticky.)
  • Divide dough in two, and, using plastic wrap, form each half into a log about 1 inch in diameter. Refrigerate for 2 hours and up to overnight.
  • Heat oven to 325 degrees. Slice cold dough into 1/2-inch pieces. (Each slice should weigh ½ ounce/15 grams.) Place slices on a parchment-lined baking sheet 2 inches apart. Press 2 or 3 pine nuts into the surface of each slice. Bake 13 to 15 minutes, until barely browned. Dust lightly with powdered sugar.

PINE NUT COOKIES



Pine Nut Cookies image

Pine nuts and fennel seed aren't necessarily ingredients you expect to find in cookies-really, they sound much more like they're going into a pesto-but they're the secret flavors in this buttery, flaky shortbread dough that will melt in your mouth. Ground fennel seed isn't as easy to find as the whole seeds, so buy them whole and grind them at home in a mortar and pestle or coffee/spice grinder. I like to make this dough ahead of time and freeze it, then bake it off as needed.

Yield makes about 3 dozen cookies

Number Of Ingredients 8

1/2 cup (1 stick) unsalted butter, at room temperature
1/2 cup plus 2 tablespoons sugar
1 teaspoon pure 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:

  • In a large bowl, beat the butter, sugar, vanilla, ground fennel seed, and salt with an electric mixer 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 and shape into an 8-inch-long log. Wrap the dough in plastic and refrigerate for 2 hours.
  • Preheat the oven to 350 degrees F. Line 2 heavy, large baking sheets with 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, and bake until the cookies are golden around the edges, about 15 minutes. (The cookies can be made 1 day ahead. Store airtight at room temperature.)

ITALIAN PINE NUT COOKIES



Italian Pine Nut Cookies image

My Italian grandmother's favorite.

Provided by Nettie Picetti-Grosjean

Categories     World Cuisine Recipes     European     Italian

Time 1h

Yield 24

Number Of Ingredients 8

1 cup pine nuts
1 cup white sugar
11 tablespoons unsalted butter, at room temperature
3 large eggs
2 ½ cups all-purpose flour
1 teaspoon baking powder, or as needed
4 cups crushed corn flakes
1 tablespoon confectioners' sugar, or as needed

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Line 2 large baking sheets with parchment paper.
  • Heat a skillet over medium heat. Cook and stir pine nuts in the hot skillet until toasted and fragrant, about 5 minutes.
  • Beat white sugar and butter together in a large bowl using an electric mixer until smooth and creamy. Beat eggs, 1 at a time, into creamed butter mixture, beating well after each addition. Whisk flour and baking powder in a separate bowl; stir into creamed butter mixture until dough is just mixed. Fold pine nuts into dough.
  • Spread corn flakes into a shallow baking dish. Form dough into balls, about 1 tablespoon per cookie; roll each in the corn flakes, pressing gently to coat. Arrange cookies, 1-inch apart, on the prepared baking sheets.
  • Bake in the preheated oven until golden brown, about 23 minutes. Cool cookies on the baking sheets and dust with confectioners' sugar.

Nutrition Facts : Calories 185.5 calories, Carbohydrate 23.6 g, Cholesterol 37.2 mg, Fat 8.9 g, Fiber 0.7 g, Protein 3.9 g, SaturatedFat 4 g, Sodium 64 mg, Sugar 9.4 g

ROSEMARY PINE NUT COOKIES



Rosemary Pine Nut Cookies image

These are from a Martha Stewart magazine. I tried them this year for our Thanksgiving cookie plate and they were wonderful. Everyone except my DH loved them..he said, "Ugh, Rosemary is great in chicken, but it does not belong in cookies...chocolate, chocolate belongs in cookies"..bah, what does he know? They a lovely cookie, for a sophisticated palate, , the rosemary is a slight after taste, not overpowering at all. I'm making them again for Christmas .

Provided by bayou-mimi

Categories     Dessert

Time 25m

Yield 70 cookies

Number Of Ingredients 14

3 1/2 teaspoons coarsely chopped fresh rosemary
1/4 cup pine nuts, toasted, plus more
pine nuts, for topping the cookies
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon ground ginger
1/4 teaspoon salt
10 tablespoons softened unsalted butter (1 1/4 sticks)
1 cup granulated sugar
2 tablespoons granulated sugar
2 tablespoons extra virgin olive oil
3 tablespoons heavy cream
1 large egg
decorator sugar (sanding sugar)

Steps:

  • Preheat oven to 325°F.
  • Finely chop rosemary in a food processor. Add pine nuts, pulse until coarsely ground.
  • Transfer to a large bowl. Whisk in 2 cups of the flour, the baking soda,ginger and salt. Set aside.
  • Put butter and sugar in a separate bowl and with an electric mixer, mix on high speed until pale and fluffy, about 5 minutes. Mix in oil and reduce speed to low. Mix in flour mixture. Add cream and mix until well combined, about 2 minutes. Mix in egg and remaining 1/2 cup flour.
  • Shape dough into 3/4 inch balls and space about 2 inches apart on baking sheets lined with parchment paper. Flatten slightly with fingers and top each with one pine nut. Sprinkle with sanding sugar.
  • Bake cookies rotating sheets halfway through until edges are golden, about 13 minutes. Let cool about 10 minutes on sheets on wire racks. Transfer cookies to racks to cool completely. Can be stored in airtight containers up to 3 days.

Nutrition Facts : Calories 51.6, Fat 2.7, SaturatedFat 1.3, Cholesterol 8.3, Sodium 27.9, Carbohydrate 6.4, Fiber 0.1, Sugar 3.2, Protein 0.6

CORNMEAL COCONUT COOKIES



Cornmeal Coconut Cookies image

These cookies are delicate and crispy, like biting into a crunchy slice of sweet cornbread. You can add vanilla instead of the rum. I just did that to compliment the shredded coconut, and it worked like a charm.

Provided by Milly Suazo-Martinez

Categories     Desserts     Specialty Dessert Recipes     Liqueur Dessert Recipes     Rum

Time 35m

Yield 48

Number Of Ingredients 10

1 ¼ cups butter, softened
1 cup white sugar
1 egg
2 cups finely-ground cornmeal (such as Goya® Fine Yellow Corn Meal)
1 cup all-purpose flour
1 teaspoon baking soda
1 lime, zested
½ cup shredded coconut
¼ teaspoon salt
1 tablespoon coconut-flavored rum (such as Bacardi® Coconut™)

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease several baking sheets, or line with parchment paper.
  • Beat the butter and sugar together in a bowl until the mixture is soft and creamy. Beat in the egg until well blended. Stir in the cornmeal about 1/4 cup at a time, stirring to blend well after each addition, then stir in the flour, baking soda, lime zest, coconut, salt, and rum until the mixture forms a soft dough. Drop by rounded teaspoons onto the prepared baking sheets about 2 inches apart.
  • Bake in the preheated oven until the edges just turn golden, 8 to 12 minutes, and allow cookies to cool on the baking sheets before removing. Cookies are very fragile when warm.

Nutrition Facts : Calories 94.8 calories, Carbohydrate 11.2 g, Cholesterol 16.6 mg, Fat 5.2 g, Fiber 0.4 g, Protein 0.9 g, SaturatedFat 3.3 g, Sodium 76.6 mg, Sugar 4.6 g

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