This cookie comes from the Christmas traditions of southern Italy, where pine nuts—called pignoli—are a symbol of good luck. The intensely flavored dried currants add to both the flavor and texture of the cookies.
Yield: 3 dozen
Active time: 15 minutes
Start to finish: 40 minutes
3/4 cup pine nuts
1 cup (16 tablespoons) soy margarine, softened
1 cup granulated sugar
1 cup all-purpose flour
3/4 cup whole-wheat pastry flour
1/2 teaspoon pure vanilla extract
1/4 teaspoon salt
1/2 cup dried currants
1. Preheat the oven to 350°F. Line two baking sheets with parchment paper or silicone baking mats.
2. Toast pine nuts in a dry skillet over medium heat for 1 to 11/2 minutes, or until just lightly browned. Set aside.
3. Combine margarine and sugar in a mixing bowl, and beat at low speed with an electric mixer to blend. Increase the speed to high, and beat for 3 to 4 minutes, or until light and fluffy. Reduce the speed to low and add all-purpose and whole-wheat flours, vanilla, and salt until just blended in. Stir in dried currants.
4. Take scant 1-tablespoon portions of dough, and roll them into balls. Flatten balls slightly into discs. Press discs into pine nuts. Bake for 15 to 18 minutes, or until lightly brown around the edges. Cool for 2 minutes on the baking sheets, and then transfer cookies to racks to cool completely.
Note: Keep cookies in an airtight container, layered between sheets of waxed paper or parchment, at room temperature for up to 5 days. Cookies can also be frozen for up to 2 months.
Variations:
Substitute chopped raisins, chopped figs, or chopped dried apricots for the currants.
Substitute chopped hazelnuts or macadamia nuts for the pine nuts.