Adapted from Williams-Sonoma's New American Cooking. Makes approximately 30 cookies.
1/2 cup pine nuts (or piñon nuts, if you happen to have them)
2 cups all-purpose unbleached flour
1/2 cup sugar
1-1/2 tsp ground cinnamon
Pinch of kosher salt
1 cup (2 sticks) chilled unsalted butter, cut into tablespoon-sized pieces
Preheat oven to 300°F. Line a baking sheet with parchment paper or a Silpat (silicone mat).
In a small nonstick dry frying pan over low heat, toast the pine nuts for 3 minutes or until they are lightly browned and aromatic. Empty the pan into the work bowl of a food process, and set aside to cool for 5 minutes.
Then, combine the flour, sugar, cinnamon and salt in the food processor with the nuts. Pulse 10 times to combine the ingredients and to coarsely chop the nuts. Add the butter and pulse for 30 seconds, or until the mixture just comes together into a ball.
On a lightly floured work surface, roll out the dough 1/2-inch thick. Cut out the cookies with a 2-inch round cutter, or use a knife to cut into squares, or make them any shape you like. 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. If you don't have that much time, don't worry. You can bake the cookies without pre-chilling them, but they'll be a bit more delicate; add 1-2 minutes to the baking time. (The cookies can 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, 45-48 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.