Note – The yield will vary depending on the size and shape of your cookie cutters.
- 1 cup butter, softened
- 2/3 cup sugar
- 2 egg yolks
- 1 ½ teaspoon vanilla
- 1/8 teaspoon salt
- ¾ cup white or fine yellow corn meal
- 2 cups flour
- 1 cup pine nuts
- In the bowl of a stand mixer with paddle attachment, cream butter and sugar until light and creamy, about one minute.
- Add egg yolks one at a time with mixer running on low.
- Add vanilla and salt and mix to combine.
- Add corn meal and flour slowly while mixer is running and mix to combine.
- Pour out onto a floured board or counter and knead for one minute by hand.
- Place a sheet of waxed or parchment paper on the counter (standard sixe 12X16 ½).
- Place the dough on the paper and flatten as much as you can to match the size of the paper. Cover with a second sheet of parchment or wax paper and with a rolling pin, roll out to the size and shape of the paper (12X16 ½).
- Remove top sheet and cover the rolled out dough with the pine nuts. Place the top sheet back on and press with your hands or the rolling pin so the pine nuts are pushed into the dough.
- Preheat oven to 350 degrees
- Using Christmas cookie cutters, cut out shapes and place on parchment lined cookie sheets and bake for 15-16 minutes until lightly browned. Do not over bake and bake one pan at a time.
- The remaining dough can be re-rolled and cut again into shapes with the pine nuts already embedded in the dough.
- Cool on racks and enjoy.