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COOKIES - Pine Nut Tassies
Nb persons: 0
Yield: about 4 dozen cookies
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| GOURMET INGREDIENTS For shells: Ingredients for basic butter cookies (see below) For pine nut filling: | |
| 2/3 cup | packed light brown sugar |
| 2 tablespoons | unsalted butter, melted and cooled |
| 1 large | egg, lightly beaten |
| 1 teaspoon | vanilla |
| 1/2 teaspoon | salt |
| 1 3/4 cups | pine nuts,, (1/2 pound) |
| EQUIPMENT 2 nonstick mini-muffin pans, each with 12 (1 3/4-inch) cups GARNISH | |
| confectioners sugar | |
| INSTRUCTIONS Make shells: Follow recipe for basic butter cookies to make dough, then divide dough in half. Divide 1 half (keep remaining dough chilled, covered) into 24 pieces (about 1 1/2 teaspoons each) and form into 1-inch balls. Press each ball evenly onto bottom and up side of an ungreased mini-muffin cup to form a pastry shell (use a piece of plastic wrap to prevent dough from sticking to your fingers). Chill until ready to fill. Make filling: Put oven rack in middle position and preheat oven to 375°F. Whisk together brown sugar, butter, egg, vanilla, and salt until blended, then stir in pine nuts. Fill each pastry shell with about 2 teaspoons filling. Bake tassies until filling is bubbling and pastry is golden brown, 12 to 15 minutes. Run a sharp thin knife around edge of each pastry, then transfer pan (with cookies) to a rack to cool 10 minutes. Remove tassies from pans and transfer to rack to cool completely. Make more tassies with remaining dough and filling. COOKS’ NOTE Tassies keep, layered between sheets of wax paper or parchment, in an airtight container at room temperature 1 week. Basic Butter Cookies These cookies are absolutely delicious made with regular butter, but they become downright amazing with Plugrá or Land O Lakes Ultra Creamy. Makes about 4 dozen cookies Active time: 30 min Total time: 5 hr (includes chilling) INGREDIENTS | |
| 2 cups | all-purpose flour |
| 1/2 teaspoon | baking powder |
| 1/2 teaspoon | salt |
| 1 1/2 sticks (3/4 cup) | unsalted butter, softened |
| 1 cup | sugar |
| 1 large | egg |
| 1/2 teaspoon | vanilla |
GARNISH
coarse or sanding sugar; or melted chocolate (see cooks’ note, below)
INSTRUCTIONS
Whisk together flour, baking powder, and salt in a small bowl.
Beat together butter and sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy, about 3 minutes in a standing mixer (preferably fitted with paddle attachment) or 6 with a handheld.
Beat in egg and vanilla. Reduce speed to low, then add flour mixture and mix until just combined.
Form dough into a 12-inch log (2 inches in diameter) on a sheet of plastic wrap and roll up dough in plastic wrap. Chill dough on a baking sheet until firm, at least 4 hours. (To roll cookies into balls, see cooks’ note, below.)
Put oven racks in upper and lower thirds of oven and preheat oven to 375°F.
Cut enough 1/8- to 1/4-inch-thick slices from log with a heavy knife to fill 2 ungreased large baking sheets, arranging slices about 1 inch apart (chill remainder of log, wrapped in plastic wrap). If garnishing with coarse sugar, sprinkle slices with it.
Bake cookies, switching position of sheets halfway through baking, until edges are golden, 12 to 15 minutes total. Cool on sheets 3 minutes, then transfer with a metal spatula to racks to cool completely. Make more cookies with remaining dough on cooled baking sheets.
COOKS’ NOTES
Dough log can be chilled up to 5 days or frozen, wrapped in a double layer of plastic wrap, 1 month. If frozen, thaw dough in refrigerator just until it can be sliced.
Instead of forming dough into a log and chilling, you can roll tablespoons of dough into 1 1/4-inch balls, then roll balls in finely chopped nuts (about 1 cup) and coarse sugar. Bake, switching position of sheets halfway through baking, until bottoms are browned, about 15 minutes total.
To garnish cookies with chocolate, melt 3 1/2 ounces chocolate and cool slightly. Transfer to a heavy-duty sealable plastic bag and snip a 1/16-inch opening in 1 corner. Pipe chocolate evenly back and forth over cookies. Let chocolate set before storing cookies.
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