Pine nuts are the edible seeds from pine trees. Though typically known for their unmistakable flavor in pesto, they go very well with a myriad of dishes.They have a delicious creamy and buttery flavor which is highlighted even more when they are gently toasted. It is no wonder that they go perfectly in this light, buttery cookie which has a wonderful anise (licorice) flavor from its fennel seeds. They are sliced thin and are baked to an addictive crunch. If you like biscotti, you will certainly enjoy these pine nut cookies which pair well with coffee or tea.
1 teaspoon vanilla extract
1 teaspoon fennel seeds
1/4 teaspoon salt
1 large egg
1 1/4 cups all purpose flour
1/4 cup pine nuts
-In a bowl, beat the butter, sugar, vanilla, fennel seeds 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 a log. Wrap the dough in plastic and refrigerate for 2 hours.
-Preheat the oven to 350F. 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 into the cookies. Bake until the cookies are golden around the edges, about 15 minutes.
