Pine Nut Thumbprints Recipes

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.

Steps:

• Whisk the flour, baking powder and salt in a medium bowl. Beat the butter, brown sugar and 1/3 cup granulated sugar in a large bowl with a mixer on medium speed until light and fluffy, about 3 minutes. Beat in the egg, then the lemon juice. Reduce the mixer speed to medium low; mix in the dried pineapple, then the flour mixture until combined. Cover and refrigerate until firm, about 30 minutes.
• Meanwhile, combine the crushed pineapple, cream cheese, the remaining 2 teaspoons granulated sugar, the vanilla and lemon zest in a bowl with a rubber spatula, breaking up any large pineapple pieces. Refrigerate until slightly firm, at least 30 minutes.
• Position racks in the upper and lower thirds of the oven; preheat to 350 degrees F. Line 2 baking sheets with parchment paper. Roll the dough into 1-inch balls; arrange 2 inches apart on the baking sheets. Indent each with the back of a floured 1/4 teaspoon measuring spoon; brush with milk.
• Bake, switching the pans halfway through, until the cookies are slightly puffed, 10 to12 minutes. Remove from the oven andre-indent; spoon in the filling. Return to the oven until lightly browned, 6 to 8 more minutes. Let cool 5 minutes on the baking sheets; transfer to racks to cool completely. Top with dried pineapple.

Steps:

• Preheat the oven to 325 degrees F (165 degrees C).
• Mix butter and powdered sugar together with a rubber spatula until creamy. Add vanilla extract, almond extract, salt, and egg yolk. Mix with the spatula. Add flour and blend until just combined.
• Use a sorbet scoop to portion dough into 1/2-ounce (1-tablespoon) balls. Roll balls in a plate of white sugar to coat; roll again between your palms. Place several inches apart on a silicone-lined baking sheet. Flatten balls lightly with your fingers.
• To make shortbread cookies with a little jam, poke a well into each cookie using the end of a thick wooden spoon dusted with powdered sugar or using one of your fingers. Fill cookies with fruit jam. Tap baking sheet against the counter to let jam settle.
• Bake in the preheated oven until tops are barely blonde and bottoms are slightly golden, about 15 minutes. Let cool on a wire rack before icing.
• Meanwhile, mix powdered sugar with a little milk until you have a consistency that will hold its shape when piped. Pipe icing on top of cookies in a zigzag pattern. Let sit for 15 minutes before serving.
• For a more jam-forward cookie, press your thumb into the cookies to make large, shallow indentations. Spoon in jam. Tap baking sheet against the counter.
• Bake until not quite golden brown, about 15 minutes. Let rest on pan for 5 minutes before transferring a wire rack. Dust with powdered sugar.

Steps:

• Preheat oven to 300 degrees F. Grease cookie sheets.
• Separate egg, reserving egg white. Cream butter or margarine, sugar, and egg yolk.
• Add vanilla, flour and salt, mixing well.
• Shape dough into balls. Roll in egg white, then walnuts. Place on cookie sheets about 2 inches apart. Bake for 5 minutes.
• Remove cookies from oven. With thumb, dent each cookie. Put jelly or preserves in each thumbprint. Bake for another 8 minutes.

Steps:

• Preheat the oven to 325°F.
• Place the pine nuts in a food processor fitted with the metal blade and process until coarsely ground. Remove half of the nuts to a bowl and reserve. Add the cinnamon and sugar to the remaining nuts in the bowl of the processor and continue to process until finely ground, about the texture of cornmeal. Add the flour and process until combined. Add the mixture to the reserved pine nuts and toss to combine.
• Melt the butter in a small saucepan over low heat. Pour the hot butter over the pine nut mixture and work in with a spatula. Sprinkle the salt over and work in. Pinch off pieces about the size of 2 tablespoons, roll into balls, then flatten slightly. Put a cute dimple in the top of each with your thumb. Place 1/2 inch apart on a parchment-lined baking sheet.
• Bake on the center rack of the oven for 45 minutes to 1 hour, or until firm and lightly browned. Transfer to a wire rack to cool.

Steps:

• Butter and lightly flour heavy large baking sheet. Finely grind almonds in processor. Add sugar, powdered sugar, flour and salt; process until well blended. Add egg whites; process until smooth dough forms (dough will be very sticky).
• Spread pine nuts on floured surface. Using floured hands, form dough into 1-inch balls. Roll balls in pine nuts, pressing slightly to adhere. Form balls into crescents. Transfer to prepared baking sheet, spacing 1 inch apart. Let cookies stand at room temperature at least 1 hour and up to 2 hours before baking.
• Preheat oven to 350°F. Bake cookies until golden brown, about 18 minutes. Transfer cookies to rack and cool completely. (Can be prepared 2 days ahead. Store in airtight container.)