I'm currently on a mission to use up the more esoteric ingredients in my pantry, in preparation for any possible move. Pine nuts, saffron, crystallized ginger, juniper berries, semolina flour, barley, molasses: all these things and more!
This recipe is awesome because it tackles both pine nuts and semolina flour.
These aren't sweet cookies. They're more savory, like tea cookies. (Which means I feel completely justified in eating them for breakfast.)
A couple of notes: the cookies will not spread. Whatever shape they are when you put them on the cookie sheet, they'll stay that way. Also, they'll leak some residual butter while baking. If you have a flat cookie sheet, you may want to put some foil or something underneath to catch drips.
2 sticks unsalted butter, softened
1 cup pine nuts, toasted
1/2 cup brown sugar
1 egg
1 cup semolina flour
1/2 cup all-purpose flour
1/4 teaspoon salt
Mix the butter and sugar together until just combined. On low speed, add the egg yolk, then the pine nuts, flours and salt, mixing on low until the mixture just holds together.
Shape the dough into a log; wrap it in plastic wrap and refrigerate until firm, at least 30 minutes.
Unwrap the dough and slice it 1/4-inch thick. Put the slices on an ungreased cookie sheet and bake at 325 until the cookies are firm but not browning, 15-20 minutes. Keep an eye on them while baking.
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