Chocolate Pinon Cookies
Yield
28 cookiesPrep
20 minCook
10 minReady
30 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
butter
|
|
| ¼ | cup |
sugar
|
|
| 1 | teaspoon |
vanilla extract
|
|
| ⅔ | cup |
semi-sweet chocolate
semi-sweet, null, null |
*
|
| 1 | cup |
pine nuts
toasted, lightly chopped |
|
| 2 ¼ | cups |
cake flour
|
|
| ½ | teaspoon |
salt
|
|
| 1 | x |
powdered sugar
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
butter
|
|
| 59 | ml |
sugar
|
|
| 5 | ml |
vanilla extract
|
|
| 158 | ml |
semi-sweet chocolate
semi-sweet, null, null |
*
|
| 237 | ml |
pine nuts
toasted, lightly chopped |
|
| 532 | ml |
cake flour
|
|
| 2.5 | ml |
salt
|
|
| 1 | x |
powdered sugar
|
*
|
Directions
Preheat the oven to 350℉ (180℃).
With an electric mixer, in a medium-size bowl, cream the butter and sugar.
Stir in the vanilla, grated chocolate, and pine nuts.
Mix in the flour and salt.
Chill the dough.
When ready to bake, roll out the dough, on a floured surface, to a ¼ inch thickness.
Cut out the cookies with a 2-inch round cookie cutter.
Gather the scraps together and reroll the dough to cut out more cookies.
Place slightly apart on a nonstick baking sheet.
Bake for 10 minutes, or until the cookies are dry and firm.
When cool, dust the cookies with the powdered sugar.
