Photo: Lemon Nut Cookies Recipe
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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By betty1336
on May 17, 2013
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This recipe doesn't even deserve one star! I followed the recipe exactly and they came out crumbly. Couldn't even roll them in the sugar mixture! What a waste of use of expensive pine nuts.
By audridiculous
on November 01, 2012
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I see this recipe hasn't been reviewed in a while- I haven't made these recently but they are a favorite and I plan on making them this holiday season (they are my brother and grandmother's favorite! I see alot of negative reviews about the crumbly nature of these cookies. My advice is be patient! I always followed the recipe exactly and they came out perfectly. The only thing I did slightly differently after my first run (where I was also impatient was this: when chilling the dough I rolled it into a log the diameter I wanted the cookies, wrapped it in plastic, refrigerated, then sliced them with a sharp knife before baking. The cookies held together beautifully! And were DELICIOUS!
By Violet's Blooming12
Willard, Ohio
on March 14, 2012
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These are very good! Forgot that I had ran out of lemons so instead I used Watkins Lemon Flavoring (2 tsp and lemon chips and since I do not care for pine nuts I used almonds. Very good flavor for substituting ingredients Also baked them 4 min. longer than recommended.
These are very similar to the Snowball cookies I make at Christmas time. My husband also loves them. Melt in your mouth.
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