Pine Nut Butter Cookies
- 1 stick plus 2 tablespoons (5 ounces) unsalted butter, softened
- 1/2 cup sugar
- 1/2 teaspoon ground fennel
- 1/4 teaspoon salt
- 1 large egg yolk
- 1 teaspoon pure vanilla extract
- 1 cup all-purpose flour
- 1/4 cup pine nuts
- In a medium bowl, using a handheld electric mixer, beat the butter with the sugar, fennel and salt at medium speed until fluffy, 1 to 2 minutes.
- Add the egg yolk and vanilla and beat until combined.
- Add the flour and beat just until the dough comes together.
- Scrape the cookie dough onto a sheet of plastic wrap and form it into a log about 1 1/2 inches in diameter.
- Wrap and refrigerate the cookie dough until chilled, about 1 hour.
- Preheat the oven to 350.
- Cut the cookie dough into 1/4-inch-thick slices.
- Arrange the cookies about 1 1/2 inches apart on 2 ungreased baking sheets.
- Press 3 or 4 pine nuts into the center of each cookie.
- Bake the cookies for 13 to 14 minutes, or until they are golden brown around the edges.
- Let the cookies cool on the baking sheets for 5 minutes, then transfer them to a wire rack to cool completely.
unsalted butter, sugar, ground fennel, salt, egg yolk, vanilla, flour, pine nuts
Taken from www.foodandwine.com/recipes/pine-nut-butter-cookies (may not work)