Ingredients and Weight:
- 1 1/2 cups (187g) granulated sugar
- 1 cup (113g) unsalted butter, softened
- 1 large egg
- 1 teaspoon pure vanilla extract
- 2 1/4 cups (281g) all-purpose flour
- 1/2 teaspoon salt
- 1 1/2 cups (170g) pignoli nuts (Italian pine nuts)
Preparation Time:
15 minutes
Cooking Time:
10-12 minutes
Difficulty Level:
2 (Simple)
Preparation Method Steps:
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a large bowl, cream together the sugar and butter until light and fluffy.
- Beat in the egg and vanilla extract until well-combined.
- In a separate bowl, whisk together the flour and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in the pignoli nuts.
- Drop the dough by rounded tablespoons onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 10-12 minutes, or until the edges are golden brown and the centers are set.
- Let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Nutritional Information (per cookie):
- Calories: 150
- Fat: 8g
- Carbohydrates: 20g
- Sugar: 10g
- Protein: 2g
Dish Characteristics:
- Sweet and buttery
- Chewy on the inside and crispy on the outside
- Toasted pine nuts add a nutty flavor and crunch
- Perfect for dipping in coffee or tea
User Comments:
- "These cookies are absolutely delicious! The perfect balance of sweetness and saltiness."
- "I love the toasted pine nuts in these cookies. They give them a unique and flavorful crunch."
- "These cookies went over so well at our party! Everyone loved them."
- "They are easy to make and always turn out great."
- "I highly recommend these cookies to anyone who loves Italian desserts."
Special Precautions and Tips:
- To make sure the cookies don't spread too much in the oven, refrigerate the dough for at least 30 minutes before baking.
- If you don't have pignoli nuts, you can substitute another type of nut, such as almonds or walnuts.
- To enhance the Italian flavor, you can add a few drops of almond extract or anise extract to the dough.
