October 16, 2009

My Favorite Cookie

Watchout waistline, it's that time of year again! First comes the Halloween candy, then the Thanksgiving turkey and finally all those Christmas goodies. Mmm, I love this time of year. My tummy is filled with delicious things and - hopefully - I'll be surrounded by people I love.

And, of course, what's a holiday season without some baked goods. Sure, it's against diet rules but come on! Tis the season to eat well and be (fat and) happy!

My all time favorite cookie are these pine nute cookies by Giada de Laurentiis. Sounds a little weird but omgoodness so delicious! They're nutty, chocolaty and delightfully crumble to pieces in your mouth. Giada, I love you, you're amazing and thank you so much for bringing these cookies into my life!

Bake some for yourself or to share with others. And if these don't sound appealing to you, bake something else delicious! Anything to get that wonderful smell of baked goods in the air! Spread the holiday cheer people!

Chocolate Chunk Pine Nut Cookies
(about 20 cookies)

1 cup (2 sticks) unsalted butter, softened
1 cup powdered sugar (plus more for dusting, optional)
1/3 cup unsweetened cocoa powder
1 tsp vanilla extract
pinch of salt
1.5 cups all purpose flour
3/4 cup toasted pine nuts, chopped
0.5 cup semisweet chocolate chuncks or chips
  • Preheat oven to 325F with rack positioned in the middle.
  • Combine butter, powdered sugar, cocoa powder, vanilla extract and salt in large bowl. Beat with hand mixer until creamy, about 2 minutes. Add the flour to the batter in thirds and beat until just combined before adding the next third. With a rubber spatula, fold in pine nuts & chocolate chucks until evenly distributed.
  • Line 2 baking sheets. Scoop out 1 inch balls of dough and space them 1 inch apart (I use a very small ice cream scoop to get the scoops all the same size). Bake until tops look dry, about 18 minutes. Let cool on baking sheets 15 minutes. Dust with powdered sugar (optional - I didn't do this). Keeps well in air tight container for up to one week.

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