Cornmeal Pine Nut Cookies Recipes

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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.

LEMON NUT COOKIES



Lemon Nut Cookies image

Provided by Giada De Laurentiis

Categories     dessert

Time 1h25m

Yield about 36 cookies

Number Of Ingredients 9

1 1/4 cups pine nuts, toasted
1 1/2 cups all-purpose flour
1/2 cup cornmeal
1/4 teaspoon salt
2 sticks (1 cup) unsalted butter, softened
1/2 cup powdered sugar, plus 1 cup for rolling
1 tablespoon fresh lemon juice
1 teaspoon lemon zest, plus 2 teaspoons
1 teaspoon vanilla extract

Steps:

  • In a food processor, pulse together the nuts, flour, cornmeal, and salt until finely ground and smooth.
  • Using a hand-held or stand mixer, beat together the butter and 1/2 cup powdered sugar in a medium bowl until light and creamy. Add the lemon juice, 1 teaspoon zest, and vanilla and beat to combine. With the mixer on low speed, add the dry ingredients in 3 batches until just combined; be careful not to over-mix. Chill the dough in the refrigerator for 30 minutes.
  • In a shallow bowl, combine the remaining sugar with remaining zest. Set aside.
  • Preheat the oven to 350 degrees F.
  • Roll the dough into 1 1/2-inch balls. Transfer the dough onto cookie sheets and bake until firm and very pale golden, about 12 to 15 minutes.
  • While the cookies are still warm, roll each cookie in the sugar mixture. To achieve a solid coating, roll each of the cookies a second time in the sugar mixture.

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.

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

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 AND FIG CAKE WITH PINE NUTS



Cornmeal and Fig Cake with Pine Nuts image

Categories     Cake     Fruit     Nut     Dessert     Bake     Quick & Easy     Fig     Pine Nut     Cornmeal     Bon Appétit     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Soy Free     Kosher

Yield Makes 6 servings

Number Of Ingredients 10

4 large egg yolks
2/3 cup sugar
2 cups whole milk
1/4 cup grappa
1/8 teaspoon salt
1/2 cup polenta (coarse cornmeal; do not use instant)
1/2 cup diced dried Calimyrna figs (about 6)
1/3 cup raisins
1/4 cup pine nuts
1 tablespoon fennel seeds

Steps:

  • Preheat oven to 375°F. Butter 8-inch-diameter cake pan with 2-inch-high sides. Beat egg yolks and sugar in large bowl. Bring milk, grappa, and salt to boil in heavy medium saucepan over medium heat. Gradually whisk hot milk mixture into egg yolk mixture. Return to saucepan. Whisk in polenta. Whisk over medium-high heat until mixture thickens and begins to bubble, about 8 minutes.
  • Fold figs, raisins, pine nuts, and fennel seeds into polenta mixture. Pour into prepared cake pan.
  • Bake cake until golden brown, set in center, and beginning to pull away from sides of pan, about 40 minutes. Cool in pan 20 minutes. Cut around pan sides and invert cake onto platter. Serve warm or at room temperature.

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Top Asked Questions

How to make pine nuts cookies?
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.
How to bake sweet corn cookies?
DIRECTIONS 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.
What is the recipe for a pine nut cake?
Directions. 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,...
What is the best way to make a cornbread?
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.

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