Lemon Nut Cookies

Total Time:
1 hr 25 min
Prep:
40 min
Inactive:
30 min
Cook:
15 min

Yield:
about 36 cookies
Level:
Intermediate

Ingredients
  • 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
Directions
  • 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.


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    This recipe is featured in:

    12 Days of Cookies