Ingredients:
60 grams of pine nuts,
250 grams of flour,
100 grams of butter,
80 grams of powdered sugar,
1 egg,
1 teaspoon of cinnamon without hill.
(For patterned rolling pins, it is not recommended to add baking powder to the dough, so that the pattern would be clear, but if you have an ordinary one - you can add a little of baking powder – half of a teaspoon
Cooking:
Fry nuts in a dry pan, grind them in a blender (you may stop earlier then nuts grind entirely).
Churn soft butter with powder, carry on with churning while adding an egg.
Sift flour, add cinnamon.
Add nuts to oily mixture, then add flour mixture, stir until it is homogeneous.
Put the dough in a bag (I cover the dough with a package while it is still in a saucepan) and put it into the refrigerator for an hour.
Roll out relatively small pieces of dough (3-4 cookies) and do it on good-quality baking paper, then transfer to a baking sheet covered with baking paper.
If you are going to use a patterned rolling pin, then first roll out the dough with an ordinary rolling pin, sprinkle a little flour and only after that apply a patterned rolling pin.
Bake at 180° C for about 10 minutes (as soon as the edges are slightly browned then it’s time to pull out the cookies)
