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Pine Nut Wedding Cookies

Scott Phillips

Yield: Yields about 3 dozen cookies.


  • 2 cups pine nuts, toasted
  • 10 oz. (2-1/4 cups) unbleached all-purpose flour
  • 1/2 tsp. table salt
  • 8 oz. (1 cup) unsalted butter, at room temperature
  • 1/4 cup granulated sugar
  • 1 tsp. pure vanilla extract
  • 4 oz. (1 cup) confectioners’ sugar, sifted

Nutritional Information

  • Nutritional Sample Size per cookie
  • Calories (kcal) : 130
  • Fat Calories (kcal): 90
  • Fat (g): 10
  • Saturated Fat (g): 3.5
  • Polyunsaturated Fat (g): 3
  • Monounsaturated Fat (g): 2.5
  • Cholesterol (mg): 15
  • Sodium (mg): 35
  • Carbohydrates (g): 10
  • Fiber (g): 0
  • Protein (g): 2


  • In a food processor, pulse the pine nuts and 1 cup of the flour until finely ground. Add the remaining flour and the salt and pulse to blend. With a hand mixer or a stand mixer fitted with the paddle attachment, beat the butter and granulated sugar on medium speed until light and fluffy, about 2 minutes. Add the vanilla and mix on medium until combined, about 15 seconds. Reduce the speed to low and gradually add the dry ingredients, mixing until the dough is just combined. Cover with plastic and refrigerate until firm, about 1 hour.

    Position racks in the upper and lower thirds of the oven and heat the oven to 350°F. Line two cookie sheets with parchment or nonstick baking liners.

    Using your palms, roll heaping tablespoonfuls of the dough into 1-1/2-inch balls. Arrange them 1 inch apart on the lined sheets. Bake until golden around the edges and light golden on top, 19 to 21 minutes, rotating and swapping the sheets halfway through for even baking. Transfer the cookies, still on their parchment, to a rack and let cool for 5 to 10 minutes, or until they have firmed up a bit and are cool enough to handle.

    Put the confectioners’ sugar in a small bowl. Gently toss the cookies in the sugar to coat; let them cool completely on racks. Toss them again in the sugar. The cookies will keep in an airtight container at room temperature for up to 1 week.


For the best results, measure your flour by weight instead of volume. (1 cup of all-purpose flour equals 4-1/2 oz.) If you don’t have a scale, be sure to use the proper technique when filling your measuring cups.


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Reviews (3 reviews)

  • Auralyn | 06/14/2012

    I absolutely love these! They just melt in your mouth... They do need the powdered sugar in order to have the perfect amount of sweetness. Pine nuts are expensive, so I usually substitute with almond flour (to which I sometimes add macadamia nuts that I ground in the food processor). They are easy and delicious, and never last long in my home!

  • alexva | 12/20/2009

    I think that these cookies are delicious! They have been a big hit with family and guests. They are light in color, not dark like the picture, which is OK with me. Recipe says 1 1/2-inch balls. I found those large and cut them in half the first time, in quarters the second time to make them bite-size.

  • User avater
    prosecco | 12/14/2009

    Sorry to say, but this recipe (followed to the letter, using a scale) was an expensive mistake. The cookies were blonde, not brown like in the photo, on the interior-- was something missing from the recipe? Also, they were bone dry and rather tasteless. Disappointing.

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