PINE NUT TEA WAFERS
A simple cookie that serves up well at tea time! If you like pine nuts, you’ll love these little gems!
Makes 4-1/2 dozen
Preheat oven to 375 degrees
1 c. pine nuts (pignoli)
1/2 stick margarine
2/3 c. sugar
2 t. vanilla extract
1 t. salt
1 c. flour, sifted (sift flour after you measure it)
Place pine nuts in blender container, blend on medium-high speed, pushing down insides with spatula repeatedly, till pulverized and pasty.
Place pine nut paste in large bowl.
Add margarine, mash with fork, then with a spoon till smooth.
Add sugar and do the same.
Add vanilla and salt, stir to blend well.
Add sifted flour. Stir till completely blended in and resembles a thick paste.
Take 1/2 rounded teaspoon at a time, roll in hands into a ball, flatten to about 1/8 inch thick.
Place on baking sheet, then flatten again till wafer thin.
Bake in preheated 375 degree oven for 4-5 minutes, till lightly browned around the edges and cream colored in the middles.
Watch carefully, they burn quickly.
Cool on wire racks. Serve with hot tea.
Notes: Pine nuts are not actually nuts, but kernels (seeds) of particular species of pine cones.
If you don’t have a blender, place nuts in a plastic bag and pound with flat side of hammer or rolling pin till pulverized.
Do not store cookies in covered air-tight container. Place on plate and cover loosely with waxed paper or foil–without tucking underneath the plate.
AFC GLOBAL™. Chef Davies-Tight™. The Animal-Free Chef™. ANIMAL-FREE SOUS-CHEF™. FAT-FREE CHEF™. Word Warrior GLOBAL™. Word Warrior Davies-Tight™. HAPPY WHITE HORSE™. Global Word Chef™. SHARON ON THE NEWS™. BIRTH OF A SEED™. Till now and forever © Sharon Lee Davies-Tight, Artist, Author, Animal-Free Chef, Activist. ARCHITECT of 5 PRINCIPLES TO A BETTER LIFE™ & MAINSTREAM ANIMAL-FREE CUISINE™.