Recipe by MarielC
This is from Giada De Laurentiis of the Food Network. I've tweaked it a little bit and left the original ingredients but I never have added fennel seeds because I don't care for the taste. They are a really good, perfectly crispy cookie. You don't have to toast the pine nuts but I always toast any kind of nuts as it really brings out the flavor. Cooking time does not include chilling time for the dough.
Top Review by Transylmania
I think that I cut these a bit too thick, because they were more hard than crisp when I made them. They tasted great though. I used cognac instead of vanilla another time that I made these and cut them thinner (1/8 inch max) and I thought that this made them much better. These a good with powdered sugar sprinkled on them as well.
- 1⁄2 cup unsalted butter, at room temperature
- 1⁄2 cup sugar, plus
- 2 tablespoons sugar
- 1 teaspoon vanilla extract
- 1 teaspoon ground fennel (optional)
- 1⁄4 teaspoon salt
- 1 large egg
- 1 1⁄4 cups all-purpose flour
- 1⁄4 cup pine nuts
Directions See How It's Made
- Toast the pine nuts until they are golden brown in a skillet over medium heat. Be careful not to burn them. Set aside.
- Using an electric mixer, beat the butter and sugar until light and fluffy. Add the vanilla, fennel seed, and salt and beat for one minute.
- 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 at least 2 hours or overnight.
- Adjust oven rack to middle of oven. Preheat the oven to 350 degrees F. Line heavy large baking sheets with a silicone making mat (such as 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 12 to 15 minutes. Cool on a wire rack or cooling rack.