Best 3 Pine Nut Caramel Shortbread Recipes

PINE NUT COOKIES

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.

PINE NUT CARAMEL BARS

Steps:

• For pastry:.
• Preheat oven to 350°F Line 8-inch square glass baking dish with foil.
• Using electric mixer, beat butter in large bowl until light.
• Add sugar and lemon peel and beat until light and fluffy.
• Mix flour, cornstarch and salt in small bowl.
• Add to butter mixture and mix until beginning to gather together.
• Press dough over bottom and 1 inch up sides of prepared dish.
• Pierce dough all over with fork.
• Bake until beginning to color, about 35 minutes.
• Remove crust from oven; maintain oven temperature.
• Topping:.
• Combine butter, packed dark brown sugar and honey in heavy medium saucepan.
• Whisk over medium-high heat until mixture comes to boil.
• Boil without whisking until mixture thickens and bubbles enlarge, about 1 minute.
• Stir in pine nuts.
• Remove from heat; stir in whipping cream.
• Spread topping in crust.
• Bake until caramel bubbles, about 20 minutes.
• Cool completely in pan on rack.
• Remove from pan, using foil as aid.
• Cut into squares.

PINE NUT ROSEMARY SHORTBREAD COOKIES

Steps:

• Combine flour and salt in a small bowl and whisk to combine. In a separate large bowl or stand mixer cream the butter until light and fluffy. Add the sugar and lemon zest and mix again, then add the flour mixture, nuts, and rosemary and mix until the dough goes just past the crumbly stage, and begins to really clump together (you don't want to over mix it, but under mixing will make the dough seem a bit dry, which can make it more difficult to handle). Turn the dough out onto a floured work surface. Knead the dough just once or twice to bring it together, then divide it into a ball and flatten into a disk 1 inch thick. Wrap in plastic wrap and refrigerate for 15 minutes. Preheat the oven to 350F degrees and line a baking sheet with parchment paper of a Silpat mat. Roll the dough into a log about 1 1/2" in diameter, wrap in plastic and place in freezer for 30 minutes. Remove and slice into cookies about 1/2" thick. Bake for about 10 minutes, or until the cookies are beginning to brown on the bottom. The baking time will vary depending on the size of the cookies, taking less time for smaller cookies.