PINE NUT COOKIE RECIPES

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PINE NUT COOKIES RECIPE | GIADA DE LAURENTIIS | FOOD NETWORK



Pine Nut Cookies Recipe | Giada De Laurentiis | Food Network image

Provided by Giada De Laurentiis

Categories     dessert

Total Time 3 hours 0 minutes

Prep Time 30 minutes

Cook Time 30 minutes

Yield 2 to 3 dozen cookies, depending on the size of the cookies

Number Of Ingredients 8

1 stick (1/2 cup) unsalted butter, at room temperature
1/2 cup plus 2 tablespoons sugar
1 teaspoon vanilla extract
1 teaspoon ground fennel seed
1/4 teaspoon salt
1 large egg
1 1/4 cups all-purpose flour
1/4 cup pine nuts

Steps:

  • Using an electric mixer, beat the butter, sugar, vanilla, fennel seed, and salt in a large bowl until light and fluffy. Beat in the egg. Add the flour and mix just until blended.
  • Transfer the dough to a sheet of plastic wrap. Shape the dough into an 8-inch-long log. Wrap the dough in plastic and refrigerate for 2 hours.
  • Preheat the oven to 350 degrees F. Line heavy large baking sheets with a silpat or parchment paper. Cut the dough log crosswise into 1/8 to 1/4-inch thick slices. Transfer the cookies to the prepared baking sheets, spacing evenly apart. Press the pine nuts decoratively atop the cookies. Bake until the cookies are golden around the edges, about 15 minutes.

STUFFED PUMPKIN WITH SPICED FRUIT AND NUT RICE | RACHAEL ...



Stuffed Pumpkin with Spiced Fruit and Nut Rice | Rachael ... image

Rachael's whole roasted pumpkin stuffed with rice, egg noodles, nuts, dried fruit and spices is a showstopper!

Provided by Rachael Ray

Number Of Ingredients 29

1 pound chestnuts or 1 jar shelled roasted chestnuts
1 medium or 2 small (needs to hold 8 cups cooked rice) deep orange-fleshed pumpkin or squash
Non-aerosol cooking spray
Salt and pepper
6 tablespoons butter
divided
1 small white or yellow onion
finely chopped
2 cloves garlic
chopped or grated
½ cup thin
long egg pasta
broken into 1-inch pieces
or fideo
1 ½ cups white rice
such as Lundberg California Basmati
2 tablespoons Vadouvan spice (mild French curry) or 2 teaspoons each to prepare your own: ground fenugreek
cumin
onion and garlic
2 ¼ cups chicken stock
½ cup soft dried prunes (buy in a bag or foil pouch
rather than bulk)
½ cup soft dried apricots (soak and drain
if you cannot find in foil pouch)
½ cup golden raisins and/or currants (soak in warm water and drain)
½ cup pine nuts
toasted
½ cup pistachios
toasted and chopped

Steps:

  • To roast chestnuts, score through the top round side of the shells, flat-side down, to make an X
  • Preheat oven to 400°F and roast 30 minutes until the skins curl back and chestnuts are well toasted
  • Peel and chop or chop can/jar or package of roasted
  • Cut top off pumpkin and scoop out the seeds and pulp
  • Spray with oil and season with salt and pepper, then roast 45 to 60 minutes at 425°F on center rack until tender and lightly brown at edges
  • Heat a pot with a lid over medium heat with 3 tablespoons butter and melt
  • Add the onions and soften a couple minutes, then add garlic and pasta and toast the pasta until golden
  • Add rice and Vadouvan and stir
  • Add stock, dried fruit and chestnuts and bring to boil, reduce heat, cover and simmer 18 minutes
  • Add remaining nuts (pine nuts and pistachios) and combine well
  • Adjust seasoning, fill pumpkin with rice and dot with remaining butter
  • Return to oven to brown top a few minutes, then serve
  • Carve the pumpkin into wedges while separating the rice into portions, with the bonus being the roasted wedge of squash
  • Serve with any extra rice on the side

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