Christmas pinenut and golden raisins cookies

December 18, 2009
Author Notes

This is another tradition in my family for Christmas. I use pinenuts and golden raisins because in Portugal these are the ingredients most traditional in Christmas. But you can add other candied fruits or different nuts. —Maria Teresa Jorge

  • Serves 30 cookies
  • 3.6 ounces butter at room temperature
  • 3.6 ounces sugar
  • 8.6 ounces all purpose flour
  • 1 teaspoon baking powder
  • 1 pinch salt
  • 1 whole egg at room temperature
  • 1.8 ounces pinenuts
  • 1 ounce golden raisins
In This Recipe
  1. Beat the sugar with the butter until pale and fluffly.
  2. Scrape down the sides and bottom and add the lightly beaten egg until very fluffy and light.
  3. Sift the flour with the baking powder and the salt and add to the mixture.
  4. Scrape down the sides and add the pinenuts and the golden raisins, beat to divide well in dough. At this point the dough should come together in a ball.
  5. Chill for 20 minutes.
  6. Pre-heat the oven to 350ºF with rack in the middle. Line 2 baking trays with parchment paper.
  7. Make little balls of dough and roll them in the palms of your hands. Put the cookies on the lined trays, 1 inch apart and bake until golden brown.
  8. Allow to cool on the baking tray and store in an air tight container.
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