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1
Spread pine nuts in a wide frying pan and toast, shaking frequently, over moderate heat.
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2
As soon as they are golden brown -- less than 2 minutes -- pour them onto a plate to cool, then put them in the refrigerator or freezer to chill.
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3
With two oven racks, divide the oven into thirds.
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4
Preheat oven to 375 degrees.
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5
Line two cookie sheets with baking parchment.
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6
In the bowl of an electric mixer, cream together the butter, honey, sugar, salt and liquor.
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7
On low speed, beat in the flour; then, working quickly, the chilled pine nuts.
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8
Using two teaspoons, make 24 equal pieces, picking up a bit of dough with one spoon and pushing it off onto the lined tray with the other.
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9
Chill in the freezer for about 5 minutes, then roll the mounds into balls with your hands, flattening them slightly.
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10
Place 1-inch apart on the sheets.
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11
To decorate and flatten more, dip a fork into cold water and use the back of the tines to press the cookies (in one direction only) until they are about 1/2 inch thick.
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12
Wet the fork for each cookie.
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13
Bake on the upper and lower levels of the oven, reversing the sheets top to bottom and front to back once during baking.
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14
Bake for 12 to 15 minutes, until cookies are lightly colored and crisp.
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15
Transfer to racks, and let cool completely.
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16
Store in an airtight tin.
