It’s cause I was sick. I needed cookies. I had the cookie monster on my shoulder saying, COOKIE…COOKIE….YOU WANT COOKIE! COOKIE IS GOOD FOR YOU WHEN YOU SICK.
So I listened. And I made these three nut cookies. Just cause I love peanut butter. And almonds. And pine nuts. So why not all three in one?
Also, slab or log cookies are perfect. You don’t have to make 36 of them and then you either eat them all in one go….or they go bad. Slab cookies you can chill, cut the amount you want to bake, and then freeze the rest of the dough. How great is that?
So I hope you give in to your inner cookie monster and make these COOKIES NOW!
Here’s what you’re going to need:
Adapted from “bigfatcookies” by Elinor Klivans
1 cup unbleached flour
1/2 cup ground almonds
1/2 tsp baking soda
1/2 cup unsalted butter, room temperature
1/2 cup peanut butter, room temperature
1/2 cup granulated sugar
1/3 cup packed light brown sugar
1 large egg
1 tsp vanilla extract
1 cup coarsely chopped and whole pine nuts
Sift the flour, almonds and baking soda in a medium bowl. Set aside. In the bowl of an electric mixer on medium speed, beat the peanut butter and butter until smooth and blended together. Scrape the sides of the bowl as needed. Add the granulated sugar and brown sugar and beat until blended, about 30 seconds. Add the egg and vanilla and beat until thoroughly blended, about 1 minute. On low-speed, add the flour mixture and blend until just incorporated.
Form the dough into a rough rectangular slab. Wrap in plastic wrap and chill for 30 minutes, to firm the dough up a bit.
Check the dough and reshape into a “nicer” rectangle. Chill for at least 3 hours or overnight. Or you can freeze it for a month; thaw in the fridge before using.
Preheat the oven to 350 deg. F (175 C). Line a baking sheet with parchment paper. Unwrap the dough and slice into 1/3 inch slices. (Slice as many or as few as you need). Press the pine nuts into the cookies. Bake for 14 minutes. Cool them for 5 minutes on the same sheet, then transfer to a wire rack to cool completely.
From my kitchen to yours,