Pinon (pine Nut) Cookies Recipe
Yield: 36 ServingsRecipe by luhu.jp
Ingredients:
2: Eggs,
2/3 cup: Sugar,
1 cup: All-purpose flour,
1/4 cup: Pine nuts, toasted
Directions:
Combine the eggs and sugar in a heavy saucepan and whisk constantly over
low heat until the mixture is lukewarm and light in texture, about 3-5
minutes. Remove from heat and whisk until cool; gradually stir in the flour
until the batter is smooth.
Preheat oven to 375 degrees. Butter 2 baking sheets and drop the batter by
teaspoonfuls onto the pan, leaving about 1 inch between cookies. Let sit 5
minutes. Place 4 or 5 pine nuts on top of each cookie and let them sit
another 5 minutes. Bake for 12-15 minutes or until golden brown. Remove
from the baking sheets while still warm and let cool on racks.
[Makes about 36 cookies. 35 cals, 0.7g fat]
Recipes featured at Melissas Specialty foods http://www.melissas.com Sept
1998. Mastercook versions kitpath@earthlink.net Notes: Information and
recipe adapted from Southwest The Beautiful Cookbook; recipes by Barbara
Pool Fenzl, text by Norman Kolpas, CollinsPublishers San Francisco, 1994.
Recipe by: Southwest The Beautiful Cookbook
Posted to EAT-LF Digest by Pat Hanneman on Sep 02,
1998, converted by MM_Buster v2.0l.
Source from luhu.jp
low heat until the mixture is lukewarm and light in texture, about 3-5
minutes. Remove from heat and whisk until cool; gradually stir in the flour
until the batter is smooth.
Preheat oven to 375 degrees. Butter 2 baking sheets and drop the batter by
teaspoonfuls onto the pan, leaving about 1 inch between cookies. Let sit 5
minutes. Place 4 or 5 pine nuts on top of each cookie and let them sit
another 5 minutes. Bake for 12-15 minutes or until golden brown. Remove
from the baking sheets while still warm and let cool on racks.
[Makes about 36 cookies. 35 cals, 0.7g fat]
Recipes featured at Melissas Specialty foods http://www.melissas.com Sept
1998. Mastercook versions kitpath@earthlink.net Notes: Information and
recipe adapted from Southwest The Beautiful Cookbook; recipes by Barbara
Pool Fenzl, text by Norman Kolpas, CollinsPublishers San Francisco, 1994.
Recipe by: Southwest The Beautiful Cookbook
Posted to EAT-LF Digest by Pat Hanneman
1998, converted by MM_Buster v2.0l.
Source from luhu.jp
Tags
Cookies