Yield: Yields about 28 cookies.
The addition of olive oil makes these tasty cookies moist and rich.
Toast the pine nuts on a rimmed baking sheet, stirring occasionally, until fragrant and golden, about 5 minutes. Transfer to a small bowl to cool.
In a medium bowl, stir the flour, sugar, zest, baking powder, salt, cinnamon, and pine nuts. In a small bowl, whisk the oil and egg and add to the dry ingredients. Mix with your hands until the dough is evenly moist and holds together when squeezed, 1 to 2 minutes.
Fill a small bowl with about 1/4 cup sugar. Pinch off 1 rounded teaspoonful of dough (about 1/2 oz.). Shape it into a ball, coat it in the sugar, and set it in on a light-colored nonstick cookie sheet. Dip the bottom of a drinking glass in the sugar and flatten the cookie to slightly less than 1/4 inch thick. Repeat to make 13 more cookies.
Bake until the tops are golden and the edges are brown, 9 to 13 minutes. Let the cookies cool on the sheet for several minutes, then transfer them to a rack to cool completely. While the first batch of cookies bakes, shape the remaining dough into cookies and arrange on a second cookie sheet. When the first batch is done, bake the second batch.
The cookies will keep in an air-tight container at room temperature for up to 3 days.
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Crisp and delicate and just sweet enough to make a satisfying treat. I did make one minor modification: I used three parts all-purpose flour to one part whole-wheat pastry flour. This ratio worked fine. Lacking nonstick cookie sheets, I baked these cookies on regular cookie sheets lined with parchment paper.
Unexpected but loved by everyone who tried them.
These cookies were a big hit. I rolled them in sugar as directed, but used raw sugar on the bottom of the cup to flatten them down. This more course sugar added a nice crunch. I also made one batch with 1T Gran Marnier added, as suggested on this site, and found that the cookies are equally good with or without this change. What a nice, unique cookie, an unexpected surpise.
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