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
Ingredients
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3.6 ounces
butter at room temperature
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3.6 ounces
sugar
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8.6 ounces
all purpose flour
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1 teaspoon
baking powder
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1 pinch
salt
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1
whole egg at room temperature
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1.8 ounces
pinenuts
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1 ounce
golden raisins
Directions
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Beat the sugar with the butter until pale and fluffly.
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Scrape down the sides and bottom and add the lightly beaten egg until very fluffy and light.
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Sift the flour with the baking powder and the salt and add to the mixture.
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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.
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Chill for 20 minutes.
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Pre-heat the oven to 350ºF with rack in the middle. Line 2 baking trays with parchment paper.
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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.
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Allow to cool on the baking tray and store in an air tight container.
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