My sister passed along this not-too-sweet holiday cookie. They seem very old-world to me.
Makes 2-3 dozen cookies
1 cup unsalted butter, softened
2/3 cup sugar
2 egg yolks
1 1/2 t vanilla
1/8 t salt
3/4 cup cornmeal
2 cups AP flour
3/4 cup pine nuts
Using an electric mixer with paddle attachment, cream butter and sugar until very fluffy and well-blended.
Add egg yolks one at a time, mixing thoroughly between additions:
Add salt and vanilla. Add cornmeal, mixing until just combined.
Add flour and mix on low speed until just combined.
Let the dough stand for five minutes or refrigerate until ready to form and bake.
Forming and baking
Preheat oven to 350°
In a shallow bowl or dish, measure out pine nuts
Break off small pieces of dough and roll between palms to form scant 1-inch balls.
Lightly press one side into the pine nuts.
Space the cookies, nut side up, about one inch apart on sheets. With the palm of your hand, press each ball into a one-inch round. Gently press on the pine nuts to embed.
Bake for 12 to 16 minutes, or until barely colored on top and lightly browned at the edges. Allow to cool thoroughly before eating or storing.
Store, airtight, for 1 week at room temperature.