COOKIES with PINE NUTS Recipe

Name: COOKIES with PINE NUTS
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup unsalted butter (at room temperature); 1 ¼ cups granulated sugar; 2 teaspoons vanilla extract; 3 teaspoons ground fennel; 2 teaspoons anise seed; ½ teaspoon salt; 2 eggs; 2 ½ cups all-purpose flour; ½ cup of shelled pine nuts (not toasted, or more); decorative colored sprinkles (optional)

Servings: persons

1
Make certain that the butter is soft, and not melted.
2
Using an electric mixer or electric hand mixer, beat the butter, sugar, vanilla, fennel seed, aniseed,& salt in a large bowl until light& fluffy.
3
Beat in the eggs.
4
Add the flour& mix just until blended.
5
Do not over-mix.
6
Transfer the dough to a sheet of plastic wrap& shape the dough into a log about 1 1/2 in diameter.
7
Wrap the dough log in the plastic wrap& refrigerate for 2 hours.
8
Preheat the oven to 350 degrees.
9
Line baking sheets with a silpat, parchment paper or lightly spray with Pam.
10
Cut the dough log crosswise into 1/4 thick slices.
11
Transfer the cookies to the prepared baking sheets, spacing evenly apart.
12
Press about 6 pine nuts decoratively atop the cookies, so that the pine nuts will be indented into the cookies.
13
This will also press or flatten the cookies slightly& spread them a bit larger.
14
If desired, you may also sprinkle some decorative colored sugar sprinkles atop of each cookie.
15
Bake until the cookies are almost golden brown around the edges, about 15 minutes.
16
Remove from oven& set aside to slightly cool for a few minutes.
17
With a spatula, transfer the cookies onto a plate or into a cookie jar.

1202

kcal

Calories

Fat

125

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 cup unsalted butter (at room temperature), 1 ¼ cups granulated sugar, 2 teaspoons vanilla extract, 3 teaspoons ground fennel, and more.

Yes, COOKIES with PINE NUTS falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

COOKIES with PINE NUTS

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions