Lemon Nut Cookies

Name: Lemon Nut Cookies
Prep time: P0Y0M0DT0H40M0.000S
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT1H25M0.000S
Yield: about 36 cookies
Cuisine: italian
Ingredients: 1 1/4 cups pine nuts, toasted; 1 1/2 cups all-purpose flour; 1/2 cup cornmeal; 1/4 teaspoon salt; 2 sticks (1 cup) unsalted butter, softened; 1/2 cup powdered sugar, plus 1 cup for rolling; 1 tablespoon fresh lemon juice; 1 teaspoon lemon zest, plus 2 teaspoons; 1 teaspoon vanilla extract

Recipe courtesy of Giada De Laurentiis

Show: Everyday Italian

Episode: Giada's Secret Garden

Lemon Nut Cookies

0 Reviews

Level: Intermediate
Yield: about 36 cookies
Nutritional Analysis

Per Serving

Serving Size

1 of 36 servings

Calories

124

Total Fat

8

Saturated Fat

3

Carbohydrates

11

Dietary Fiber

0

Sugar

5

Protein

1

Cholesterol

14

Sodium

17

Total: 1 hr 25 min
Prep: 40 min
Inactive: 30 min
Cook: 15 min

Level: Intermediate
Yield: about 36 cookies
Nutritional Analysis

Per Serving

Serving Size

1 of 36 servings

Calories

124

Total Fat

8

Saturated Fat

3

Carbohydrates

11

Dietary Fiber

0

Sugar

5

Protein

1

Cholesterol

14

Sodium

17

Total: 1 hr 25 min
Prep: 40 min
Inactive: 30 min
Cook: 15 min

Ingredients

1 1/4 cups pine nuts, toasted

1 1/2 cups all-purpose flour

1/2 cup cornmeal

1/4 teaspoon salt

2 sticks (1 cup) unsalted butter, softened

1/2 cup powdered sugar, plus 1 cup for rolling

1 tablespoon fresh lemon juice

1 teaspoon lemon zest, plus 2 teaspoons

1 teaspoon vanilla extract

Directions

In a food processor, pulse together the nuts, flour, cornmeal, and salt until finely ground and smooth.
Using a hand-held or stand mixer, beat together the butter and 1/2 cup powdered sugar in a medium bowl until light and creamy. Add the lemon juice, 1 teaspoon zest, and vanilla and beat to combine. With the mixer on low speed, add the dry ingredients in 3 batches until just combined; be careful not to over-mix. Chill the dough in the refrigerator for 30 minutes.
In a shallow bowl, combine the remaining sugar with remaining zest. Set aside.
Preheat the oven to 350 degrees F.
Roll the dough into 1 1/2-inch balls. Transfer the dough onto cookie sheets and bake until firm and very pale golden, about 12 to 15 minutes.
While the cookies are still warm, roll each cookie in the sugar mixture. To achieve a solid coating, roll each of the cookies a second time in the sugar mixture.