Molletes
Yield
35 cookiesPrep
25 minCook
15 minReady
45 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¾ | cup |
butter
slightly softened |
|
| ⅔ | cup |
sugar
granulated |
|
| 2 | large |
egg yolks
|
|
| 1 ¼ | teaspoons |
vanilla extract
|
|
| ¼ | cup |
cornmeal
|
|
| 1 ¾ | cups |
all-purpose flour
|
|
| 3 | tablespoons |
pine nuts
or pecans |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 177 | ml |
butter
slightly softened |
|
| 158 | ml |
sugar
granulated |
|
| 2 | large |
egg yolks
|
|
| 6.3 | ml |
vanilla extract
|
|
| 59 | ml |
cornmeal
|
|
| 414 | ml |
all-purpose flour
|
|
| 45 | ml |
pine nuts
or pecans |
|
Directions
Cream butter, sugar and eggs until fluffy.
Add rest of ingredients with the exception of the pine nuts and mix well.
Let mixture stand for about 2 minutes.
If dough seems too soft to shape with hands, add a couple more tablespoons of flour, but no more than necessary.
Roll into 1 inch balls.
Place 1½ inches apart on greased baking sheet.
Gently press each ball into a 1 ¾ inch disc.
Imbed three pine nuts in a spoke like pattern with narrow ends toward center.
Bake 14 to 16 minutes in 350℉ (180℃) F oven.
Let stand 3 to 4 minutes before removing from sheets.
