Millennium Pine Nut And Anise Cookies Food

PINE NUT COOKIES

Steps:

• Using an electric mixer, beat the butter, sugar, vanilla, fennel seed, and salt in a large bowl until light and fluffy. Beat in the egg. Add the flour and mix just until blended.
• Transfer the dough to a sheet of plastic wrap. Shape the dough into an 8-inch-long log. Wrap the dough in plastic and refrigerate for 2 hours.
• Preheat the oven to 350 degrees F. Line heavy large baking sheets with a silpat or parchment paper. Cut the dough log crosswise into 1/8 to 1/4-inch thick slices. Transfer the cookies to the prepared baking sheets, spacing evenly apart. Press the pine nuts decoratively atop the cookies. Bake until the cookies are golden around the edges, about 15 minutes.

NATIVE AMERICAN PUEBLO FEAST DAY COOKIES RECIPE - (4/5)

Steps:

• Preheat your oven to 350ºF. In a mixing bowl, cream 2/3 cup of sugar and lard. Add egg and blend thoroughly. Stir in the flour, baking powder, vanilla, and anise seed, blending thoroughly. Gradually add milk until a stiff dough is formed. Mix in the piñon nuts or substitute. Roll the dough out on a lightly floured board to 1/2 inch thickness. Cut into 2-inch cookies with a cookie cutter. Sprinkle the tops with mixture of the remaining sugar and cinnamon. Bake the cookies on a well greased baking sheet for about 15 minutes or until golden. Cool on a rack.

ANISE PINE-NUT COOKIES

Steps:

• In a bowl with an electric mixer cream together the butter, the shortening, and the sugars until mixture is light and fluffy and beat in the vanilla. In another bowl whisk together the flour, the salt, and the baking powder and add the flour mixture to the butter mixture. In a food processor or blender grind fine the aniseed and 1/2 cup of the pine nuts, add the mixture to the dough, and blend the dough well.
• Drop teaspoons of dough 2 inches apart onto greased baking sheets, top each cookie with several of the remaining pine nuts, and bake the cookies in a preheated 325°F. oven, switching the positions of the baking sheets halfway through the cooking time for 18 to 20 minutes, or until they are golden. Let the cookies cool on the baking sheets for 2 minutes, transfer them carefully (the cookies are very delicate) with a metal spatula to racks, and let them cool completely. The cookies keep in an airtight container for 4 days.

PIGNOLI COOKIES II

Steps:

• Use a pastry chopper (or food processor) to break up the almond paste into a granulated form. Put in mixing bowl and gradually add the sugar.
• In another small bowl, beat the egg whites until stiff. Fold the egg whites into the sugar/almond paste mixture gently.
• On a greased and floured cookie sheet, drop a spoonful of the mixture. Press pine nuts into the top of the cookie (you want to cover the top with nuts).
• Bake at 325 degrees F (170 degrees C) for 10-12 minutes. Cool on wire rack.

MILLENNIUM PINE NUT AND ANISE COOKIES

Steps:

• Preheat the oven to 350 deg F.
• Line a baking sheet with baking paper.
• Sift together the flour, salt, and baking powder in a large bowl. Mix in the aniseed and pine nuts.
• In a small bowl, whisk together the remaining ingredients.
• Pour the wet mixture into the dry mixture and stir until combined.
• Form a ball of dough with about 2 tablespoons batter and place on the prepared sheet.
• Press with your hand to a thickness of 1/3 inch.
• Repeat, placing the cookies 3 inches apart. Bake for 20 to 30 minutes, or lightly brown. Let cool on a wire rack.
• Store in an airtight container for up to 2 weeks.