Pine Nut Drops

Pine Nut Drops
Laurie Frankel
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preparation
20
minutes
cooking
55
minutes
Makes about 40 cookies

Ingredients

2
sticks unsalted butter, at room temperature
1
cup
packed dark brown sugar
1/2
cup
granulated sugar
2
tablespoons
corn syrup
1
teaspoon
vanilla extract
1
large egg
2 3/4
cups
all-purpose flour
1/2
teaspoon
kosher salt
1 1/4
teaspoons
baking soda
2 1/2
cups
raw pine nuts

Directions

  1. Heat oven to 375° F. Line 2 baking sheets with parchment paper or aluminum foil. 
  2. With an electric mixer on medium-high, beat the butter, brown and granulated sugars, corn syrup, and vanilla for 3 minutes. Add the egg and beat until combined. In a separate bowl, whisk together the flour, salt, and baking soda. Reduce mixer speed to low and slowly add the flour mixture to the egg mixture.
  3. Form the dough into tablespoon-size balls. Spread the pine nuts on a plate. Roll each ball in the pine nuts, pressing so the nuts adhere. Place 2 inches apart on prepared baking sheets. Bake until lightly browned at the edges, 12 to 15 minutes. Cool on the baking sheets for 5 minutes. Transfer the cookies to wire racks. Cool completely.
Sara Quessenberry
November 2006

Nutritional Information

  • Per Serving
  • Calories From Fat 61 %
  • Fat 11 g
  • Sat Fat 3 g
  • Cholesterol 17 mg
  • Sodium 67 mg
  • Carbohydrate 16 g
  • Fiber 1 g
  • Sugar 9 g
  • Protein 2 g
What does this mean? See Nutrition 101.

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