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Pine Nut Thumbprints Recipe

Want to try a variation on the classic thumbprint cookie? Give my recipe a try. I use pine nuts, orange juice and marmalade to create a crunchy, citrusy holiday cookie that everyone likes.

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Pine Nut Thumbprints Recipe

Prep: 15 min. Bake: 10 min. + cooling

Yield: 24 Servings

15 10 25

Ingredients

1/2 cup butter, softened
1/4 cup packed brown sugar
1 egg yolk
1 teaspoon grated lemon peel
1 teaspoon vanilla extract
1 cup all-purpose flour
1/4 teaspoon salt
2 tablespoons honey
1 tablespoon orange juice
3/4 cup finely chopped pine nuts
1/4 cup orange marmalade

Directions

In a small bowl, cream butter and brown sugar. Beat in egg yolk, lemon peel and vanilla. Combine the flour and salt; gradually add to creamed mixture. Cover and refrigerate for 1 hour or until easy to handle.
Roll dough into 1-in. balls. In a shallow bowl, combine honey and orange juice. Dip balls into honey mixture, then roll in pine nuts. Place 1 in. apart on greased baking sheets.
Using the end of a wooden spoon handle, make an indentation in the center of each ball. Bake at 350° for 10-12 minutes or until edges are lightly browned. Remove to wire racks. Fill centers with orange marmalade; cool completely. Yield: 2 dozen.

Nutritional Facts 1 serving (1 each) equals 102 calories, 6 g fat (3 g saturated fat), 19 mg cholesterol, 67 mg sodium, 11 g carbohydrate, trace fiber, 2 g protein.

Originally published as Pine Nut Thumbprints in Country Woman Christmas Annual 2006, p62

Pine Nuts

Also know as pignolia or pinon, the pine nut is the small seed from one of several pine tree varieties. They are small elongated ivory-colored nuts measuring about 3/8 inch long and having a soft texture and a buttery flavor. Frequently used in Italian dishes and sauces such as pesto, pine nuts are often toasted to enhance their flavor.