Ingredients:

1 cup (2 sticks) unsalted butter, softened

2⁄3 cup sugar

2 large egg yolks

2 tablespoons grated orange rind (about 2 large oranges) 

1 2⁄3 cup all purpose flour

2⁄3 cup fine ground cornmeal 

Dash of salt

1 cup toasted pine nuts*

 

Directions:

In bowl of electric mixer, cream butter and sugar until light and fluffy. Add egg yolks and orange rind, beat until well blended. In separate bowl, whisk flour, cornmeal and salt, add mixture to butter mixture and whisk together until dough begins to clump. With a spoon or by hand, work toasted pine nuts into dough until evenly distributed.

 

Turn dough onto lightly floured surface. Divide dough in half and shape into 2 logs about 9 x 1 1⁄2-inches each. Wrap each log in plastic and refrigerate on flat surface for 1 hour. Dough may be stored in refrigerator for 2 weeks or freezer for 2 months.

 

Using thin, sharp knife, slice cookies about 1⁄4-inch thick and place on parchment- lined baking sheet. Bake in preheated 350°F oven for 14-16 minutes or until cookies are golden brown at edges. Re- move cookies to cooling rack. Cool completely before storing in airtight container.

 

*To toast pine nuts: Spread evenly on sheet pan in pre- heated 350°F oven for 5-6 min- utes or until lightly golden— do not let them turn dark. Remove from oven. Cool nuts completely before adding to dough.