Toasted Piñon Shortbread
Whip up a batch of these delightful pinon nut butter cookies for a sweet treat that exudes warmth and comfort. With a touch of canela adding a hint of spice to the buttery dough, these cookies bake up to a golden perfection that will surely disappear in no time. A lovely addition to your baking repertoire, these treats are perfect for sharing with loved ones or enjoying on a cozy afternoon with a hot cup of tea.
— Constant Cookbook
Ingredients
- 2 cups unbleached all-purpose flour
- 1/2 cup sugar
- 1/2 cup piñon nuts or other pine nuts
- 2 tsp. freshly ground canela or 1 1/2 tsp.
- ground cinnamon
- Pinch of kosher salt
- 8 Tbs. (1 stick) chilled unsalted butter, cut into
- tablespoon-size pieces
Instructions
- Preheat an oven to 300°F. Line a baking sheet with parchment paper.
- In a food processor, combine the flour, sugar, nuts, canela and salt. Pulse 10 times to combine the ingredients and to coarsely chop the nuts. Add the butter and process until the mixture just comes together into a ball. (At this point, the dough may be wrapped with plastic wrap and refrigerated for up to 2 days.)
- On a lightly floured work surface, roll out the dough about 1/2 inchthick. Using a 2-inch round cookie cutter, cut out the cookies. Place the cutouts on the baking sheet. Gather the scraps, reroll, and cut out more cookies until the dough is used up. Transfer the baking sheet to the refrigerator or freezer to chill for 1 hour. (At this point, the cookies may be frozen on the tray, then transferred to a sealable plastic bag; they will keep frozen for up to 1 month.)
- Bake the cookies, in batches, until slightly puffed and firm but not browned, about 45 minutes. Transfer the baking sheet to a rack and let cool for 10 minutes, then transfer the cookies to the rack and let cool completely.
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