2 cups unbleached all-purpose flour
1/2 cup sugar
1/2 cup piñon nuts or other pine nuts
1-1/2 tsp ground cinnamon
Pinch of kosher salt
1 cup chilled unsalted butter, cut into Tbsp-sized pieces
Preheat oven to 300°F. Line a baking sheet with parchment paper or a Silpat.
In a food processor, combine the flour, sugar, nuts, cinnamon and salt. Pulse 10 times to combine the ingredients and to coarsely chop the nuts. Add the butter and process until the mixture just comes together into a ball. (The dough may be wrapped and refrigerated at this point for up to 2 days.) On a lightly floured work surface, roll out the dough 1/2-inch thick. Using a 2-inch round cookie cutter, cut out the cookies. Reroll the scraps, and cut out more cookies until the dough is used up. Place cookies on the baking sheet, and put the baking sheet in the refrigerator or freezer to chill for 1 hour. (The cookies may be frozen on the tray at this point, then transferred to a plastic bag; they will keep in the freezer for up to 1 month.) Bake the cookies, in batches, until slightly puffed and firm but not browned, approx. 45 minutes. Transfer the baking sheet to a rack and let cool for 10 minutes, then transfer the cookies to the rack and let cool completely.
*And here's the pesto, because it's too good not to share.
Eat this with someone you love. Makes enough to sauce 1-1/2 lbs pasta, or use as a sandwich spread.
2 cups fresh basil leaves
1/4 cup fresh pine nuts
2 cloves garlic, minced
1 Tbsp black pepper
1/2 tsp salt
1/4 cup olive oil
1/4 cup grated Parmigiano-Reggiano cheese