1/2 C pine nuts, toasted
3 T butter
1/3 C sugar
1/2 t vanilla
3 egg whites
1/4 t cinnamon
1/8 t salt
5 T flour

Toast the pine nuts and then grind them carefully in a food processor (don’t overprocess, or you’ll make nut butter). Cream together the butter, sugar, and vanilla, add the eggs, cinnamon, and salt and beat until smooth. Add nuts and flour and mix again.

Drop by tablespoonfuls on cookie sheets lined with parchment or waxed paper, 4 inches apart. Use a rubber spatula to spread into 3-inch circles. Bake until they’re firm and just beginning to brown around the edges, about 7 minutes. Makes two sheets worth, but bake only one sheet at a time.

As soon as they’re done, remove and use a metal spatula to lift each one and put it into an ungreased muffin cup, pressing down lightly. Work quickly, then let the cookies cool in the muffin pan. Fill with whipped cream, ricotta and berries, pudding, or whatever you enjoy. Makes 12.