Do not attempt to move these cookies while they are still warm, as they will crumble! I also tried making these cookies in a crescent shape, but while they looked beautiful, the cookies were so soft that they fell apart. If you want the classic crescent shape, you can try baking them for 3 to 5 minutes longer so they will firm up.
- 2 cups pine nuts, toasted (or 1 cup pine nuts + 1 cup almonds) -
- 2¼ cups flour, divided use -
- ¼ tsp salt -
- ½ tsp ground white pepper -
- 1 cup margarine or butter -
- 1⁄3 cup sugar -
- 1 lb confectioners’ sugar for coating -
1. In a food processor fitted with the steel blade, pulse together toasted pine nuts with 1 cup of the flour. Once ground, add the remaining flour, salt, and white pepper.
2. In an electric mixer fitted with the beater, cream together margarine and sugar until fluffy. Add flour/nut mixture and mix until combined. Refrigerate dough for half an hour, well covered.
3. Preheat oven to 350°F. Roll dough into walnut-sized balls and place onto a parchment-lined cookie sheet.
4. Bake for 20 minutes. Remove from oven, let cool for five minutes and then transfer to wire rack to cool.
5. Once completely cooled, and not too long before serving, roll each ball in confectioners’ sugar and coat evenly.