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Recipe

Chocolate Pine Nut Cookies

Featured in our 2017 Christmas Guide
Steve Hunter

Yield: Yields 46 cookies.

Serve these crumbly, rich butter cookies when they’re still slightly warm.

Ingredients

  • 8 oz. unsalted butter, soft and at room temperature
  • 4-1/2 oz. (1 cup) confectioners’ sugar; more for decoration (optional)
  • 1 oz. (1/3 cup plus 1 Tbs.) unsweetened natural (nonalkalized) cocoa powder
  • 1 tsp. vanilla extract
  • Pinch salt
  • 8 oz. (1-3/4 cups) all-purpose flour
  • 3/4 cup toasted pine nuts, coarsely chopped
  • 1/4 cup toasted pine nuts, for garnish

Nutritional Information

      Nutritional Sample Size per cookie
      Calories (kcal) : 80
      Fat Calories (kcal): 50
      Fat (g): 6
      Saturated Fat (g): 3
      Polyunsaturated Fat (g): 1
      Monounsaturated Fat (g): 2
      Cholesterol (mg): 10
      Sodium (mg): 5
      Carbohydrates (g): 7
      Fiber (g): 0
      Protein (g): 1

Preparation

  • Heat the oven to 325°F. In the large bowl of an electric mixer fitted with the paddle attachment, beat the butter, sugar, cocoa powder, vanilla, and salt until smooth and creamy. Add the flour and chopped pine nuts and mix on low speed until well combined.
  • Shape 1 Tbs. scoops of dough into round balls and arrange on parchment-lined baking sheets about 1-1/2 inches apart. Flatten each slightly and press 3 pine nuts on top. Bake until the tops look dry, about 18 minutes. Cool the cookies in the pan for about 5 minutes before transferring them to a wire rack to cool completely. Dust with confectioners’ sugar, if you like.

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Reviews

  • Aewhite | 12/16/2014

    I think this recipe is missing eggs...

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