Lemony Pine Nut Cookies
Ingredients
At a glance
Drop cookies
Makes
45 to 48 cookies
- 1 1/2 cups sugar
3 eggs, beaten - 2 1/2 cups all-purpose flour
2 tablespoons grated lemon zest
6 tablespoons confectioners’ sugar, sifted
1/2 cup pine nuts
Steps
Preheat oven to 325 degrees F. Lightly spray or grease cookie sheets.
In the top of a double boiler over hot, not boiling water, combine sugar and eggs. Stir over medium heat until mixture is warm. Remove pan from heat. Whisk mixture until foamy; cool.
Gradually add flour and lemon zest; blend well.
Drop batter by the teaspoonfuls, about 1 inch apart on cookie sheets. Let cookies stand 10 minutes. Sprinkle with confectioners’ sugar and pine nuts. Press pine nuts into the dough so that they will not fall off after baking.
Bake cookies in the center of the oven for 15 minutes, or until firm to the touch but not brown. Remove from cookie sheets and cool on a wire rack.
In the top of a double boiler over hot, not boiling water, combine sugar and eggs. Stir over medium heat until mixture is warm. Remove pan from heat. Whisk mixture until foamy; cool.
Gradually add flour and lemon zest; blend well.
Drop batter by the teaspoonfuls, about 1 inch apart on cookie sheets. Let cookies stand 10 minutes. Sprinkle with confectioners’ sugar and pine nuts. Press pine nuts into the dough so that they will not fall off after baking.
Bake cookies in the center of the oven for 15 minutes, or until firm to the touch but not brown. Remove from cookie sheets and cool on a wire rack.
Additional tips
Store: In an airtight container
Freeze: Yes
Mail: No
Freeze: Yes
Mail: No
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