ReceptnaptárPine Nut Cookies
Open in Receptnaptár — serving calculator, cook mode, saveIngredients
Method
Tap a step once you've finished it.
- Warm the eggs and sugar over steam until lukewarm, stirring constantly, then remove from the heat and beat until fluffy and cooled.
- Work in the lemon zest, then gently fold in the flour and salt.
- Spoon small mounds onto a greased, floured baking sheet.
- Sprinkle with powdered sugar and pine nuts, and let stand for 10 minutes.
- Bake in a 190°C oven for about 10 minutes.
Source: Project Gutenberg – Piñon Cookies – A Taste of New Mexico Kitchens (Közkincs (public domain)), adapted and translated. This page is also licensed Közkincs (public domain).
Similar recipes
- Pine Nut Milk Caramels · Mexican
- Heidesand (butter biscuits with browned butter, named after heath sand) · German
- Goose-foot cookies (gusinye lapki) · Russian
- Mantecados - Lard and Almond Cookies · Spanish & Portuguese
- Sablés à l'avoine et au citron (lemon oat shortbread) · French
- Pfeffernüsse (spiced gingerbread balls with icing) · German
More mexican ideas
- Apple slices with Roquefort and cognac cream (postre de manzanas)
- Torto Frutas (Puff Pastry Fruit Pie)
- Raisins Steeped in Wine (Dulce, Quick Version)
- Cinnamon Baked Sweet Potato with Piloncillo (Camotes enmielados)
- Atropellado de coco (coconut and sweet potato balls)
- Bizcochito (Anise and Cinnamon Cookies)
- Tres Leches Cake (Three-Milk Sponge Cake)
- Mexican Chocolate Cake with Coffee Frosting
How to use it · Privacy (in Hungarian) · Legal notice (in Hungarian) · Editorial principles (in Hungarian) · Cookie settings