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.

By Sharon Lee Davies-Tight

Paid for by The Animal-Free Chef, AFC GLOBAL and/or Word Warrior GLOBAL. Till now and forever © Sharon Lee Davies-Tight. Share freely with proper credit. "Change the world by changing yourself. You're in the future already. Now what? You determine your outcome."