Pine Nut Cookies

Recipe courtesy Giada De Laurentiis

Show: Everyday ItalianEpisode: Dessert Party

Rated: 5 stars out of 5Rate itRead users' reviews (51)

RECIPE
COMMENTS & REVIEWS(51)

Cook Time:
30 min
Level:
Easy
Yield:
2 to 3 dozen cookies, depending on the size of the cookies

Times:

Prep: 30 min
Inactive Prep: 2 hr 0 min
Cook: 30 min
Total:: 3 hr 0 min

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Ingredients

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

Directions

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.

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Comments & Reviews

recipe Pine Nut Cookies
Jessica Peabody, MA 10-09-2009
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Perfect!
Rated: 5 stars out of 5

I agree this is a perfect cookie! I've been making these for a few years now with my Christmas cookies. When I first saw the... episode I thought how strange fennel in a cookie, but being Italian and a lover of pine nuts I HAD to try it. I could not believe how incredibly delicious these cookie are. They have just the right amount of sweetness(like lot so of Italian desserts/cookies they are not too sweet). They are easy to make and everyone I know loves them. I usually sneak in a little extra ground fennel. I usually get about 22 cookies from this recipe and would probably get more if I could stop eating the raw dough as I make these!! The perfect balance of butter/fennel/sugar/vanilla make this such a heavenly and delicate tasting cookie. I could really eat the whole batch myself, and usually make 2 batches at a time when making for parties/gatherings. It's definitely my go to cookie recipe and are so easy to make. Everyone should try these, you won't be disappointed. In response to some other reviewers- you must refrigerate the dough. Read more
recipe Pine Nut Cookies
CATHERINE bethel, CT 07-14-2009
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A PERFECT COOKIE
Rated: 5 stars out of 5

crispy, light, delicious and not too sweet. the perfect adult treat!
recipe Pine Nut Cookies
Eliza Buffalo, NY 07-14-2009
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Excellent
Rated: 5 stars out of 5

These cookies turned out very good, and were extremely quick and easy to make. I recommend slicing the dough a little thicker... or cooking them for less time than recommended because my first few batches came out a little crispy. I will definately be making these again.Read more
recipe Pine Nut Cookies
sarah irvine, CA 04-16-2009
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heavenly!
Rated: 5 stars out of 5

these cookies were just perfect! They were just sweet enough with the nice touch of pine nuts. The sweetness was not... overpowering, which I really liked. The texture was perfect too! I read a previous review about the texture of the cookie, and yes, I do think that you have to refrigerate the dough before baking it...because I did not have any problems. Enjoy these cookies!Read more
recipe Pine Nut Cookies
Benjamin Denver, CO 01-24-2009
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Try with some vanilla sugar
Rated: 5 stars out of 5

I thought these came out just right. I used vanilla sugar for the extra 2 tablespoons, and I would recommend that to anyone... who has it on hand. Read more
recipe Pine Nut Cookies
Ana LA, CA 10-19-2008
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Light and crispy
Rated: 4 stars out of 5

The smell of the cookies whilst baking was heavenly. I followed the recipe step by step and after making the dough I was... quite worried that the texture did not resemble most cookie recipes I have made before (maybe it's because I have never made shortbread or butter cookies). Refrigerating the dough before baking makes a whole lot of difference in terms of handling! Honestly, I am not a big fan of butter or shortbread cookies because I find that the amount of cholesterol packed into it is not really worth it. However, this recipe totally changed my mind and can certainly attest that it is rather a nice and light cookie highlighted by the marriage of fennel and pine nuts. I am thinking of increasing the ground fennel next time I make these just to make the flavor more discernible but not too overpowering. I made two batches, the first batch was with silpat and the second with good ol' parchment paper. Some would comment that baking with silpat does not render the cookie to have a crisp bottom or that the butter tends to seep out on the mat. Based from my experience, the cookies were nice and crispy and no problems with the butter. Perhaps this happens if you do not refrigerate the dough first before baking? There was no difference between baking with silpat or parchment paper for this recipe.Read more