Santa Fe Arts and Culture Magazine: View Article

Piñon Crisps

makes 24 to 30

1/2 cup plus 2 tablespoons piñons

1/4 cup unsalted butter

1/4 cup solid vegetable shortening

1/2 cup powdered sugar

2 tablespoons granulated sugar plus extra for topping

1 teaspoon vanilla

1 cup flour

1/2 teaspoon ground cardamom

1/4 teaspoon baking powder

3/4 teaspoon salt

Preheat oven to 350 degrees. Toast piñons in oven for 10 minutes, or until golden. Set aside 2 tablespoons for later use. Grind remaining nuts in food processor until finely textured. Mix butter, shortening, sugars and vanilla until well combined. Sift together flour, cardamom, baking powder and salt. Add flour mixture along with ground nuts, mixing until well combined. Chill for 30 minutes or longer. Place 1-inch balls of dough on baking sheet 2 inches a p a r t. Flatten balls with bottom of glass that has been dipped in granulated sugar. Decorate with reserved piñons. Bake at 325 degrees for 15 to 20 minutes, or until just beginning to color around edges. Leave on baking sheet for 20 to 30 minutes before removing to rack.