Recipes!
Truffles make great gifts, and ship wonderfully during the cool months (I usually make them for christmas or valentine's day). You can switch out the almonds/liqueur for just about any other flavoring combo - if you're experimenting, I'll test them!
The pine nut cookies are fabulous with tea, like earl grey or breakfast. I love them directly out of the freezer. I usually double both recipes (If I make the effort, I want it to be worth it.)
Shopping note: I use Trader Joe's pound-plus bittersweet bar chocolate for the truffles. I also buy the pine nuts for the cookies there.
PINE NUT COOKIES WITH ROSEMARY
MAKES ABOUT 6 1/2, DOZEN
3 1/2 teaspoons coarsely chopped fresh rosemary
1/4 cup pine nuts, toasted, plus more for topping cookies
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon ground ginger
1/4 teaspoon coarse salt
10 tablespoons (1 1/4 sticks) unsalted butter, softened
1 cup plus 2 tablespoons granulated sugar
2 tablespoons extra-virgin olive oil
3 tablespoons heavy cream
1 large egg
Fine sanding sugar, for sprinkling
1. Preheat oven to 325°. Finely chop rosemary in a food processor. Add pine nuts; pulse until coarsely ground. Transfer to a large bowl. Whisk in 2 cups flour, the baking soda, ginger, and salt; set aside.
2. Put butter and granulated sugar into the bowl of an electric mixer fitted with the paddle attachment. Mix on high speed until pale and fluffy, about 5 minutes. Mix in oil. Reduce speed to low. Mix in flour mixture. Add cream; mix until well combined, about 2 minutes. Mix in egg, then remaining l cup flour.
3. Shape dough into 3-inch balls, and space 2 inches apart on baking sheets lined with parchment paper. Flatten slightly with fingers, and top each with a pine nut. Sprinkle with sanding sugar.
4. Bake cookies, rotating sheets halfway through, until edges are golden, about 13 minutes. Let cool 10 minutes on sheets on wire racks. Transfer cookies to racks to cool completely. Cookies can be stored in airtight containers up to 3 days. Frozen, will last 2 months.
The pine nut cookies are fabulous with tea, like earl grey or breakfast. I love them directly out of the freezer. I usually double both recipes (If I make the effort, I want it to be worth it.)
Shopping note: I use Trader Joe's pound-plus bittersweet bar chocolate for the truffles. I also buy the pine nuts for the cookies there.
PINE NUT COOKIES WITH ROSEMARY
MAKES ABOUT 6 1/2, DOZEN
3 1/2 teaspoons coarsely chopped fresh rosemary
1/4 cup pine nuts, toasted, plus more for topping cookies
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon ground ginger
1/4 teaspoon coarse salt
10 tablespoons (1 1/4 sticks) unsalted butter, softened
1 cup plus 2 tablespoons granulated sugar
2 tablespoons extra-virgin olive oil
3 tablespoons heavy cream
1 large egg
Fine sanding sugar, for sprinkling
1. Preheat oven to 325°. Finely chop rosemary in a food processor. Add pine nuts; pulse until coarsely ground. Transfer to a large bowl. Whisk in 2 cups flour, the baking soda, ginger, and salt; set aside.
2. Put butter and granulated sugar into the bowl of an electric mixer fitted with the paddle attachment. Mix on high speed until pale and fluffy, about 5 minutes. Mix in oil. Reduce speed to low. Mix in flour mixture. Add cream; mix until well combined, about 2 minutes. Mix in egg, then remaining l cup flour.
3. Shape dough into 3-inch balls, and space 2 inches apart on baking sheets lined with parchment paper. Flatten slightly with fingers, and top each with a pine nut. Sprinkle with sanding sugar.
4. Bake cookies, rotating sheets halfway through, until edges are golden, about 13 minutes. Let cool 10 minutes on sheets on wire racks. Transfer cookies to racks to cool completely. Cookies can be stored in airtight containers up to 3 days. Frozen, will last 2 months.