Pine Nut Panecillos

Ingredients

• 0.5 teaspoon baking soda 
• 0.5 cup firmly brown sugar packed
• 0.3 lb butter at room temperature
• 1 large eggs 
• 1.8 cups flour all-purpose
• 0.5 cup granulated sugar 
• 1 teaspoon ground cinnamon 
• 1.3 cups pinenuts 
• 1 teaspoon vanilla 

Equipment

• food processor
• bowl
• frying pan
• oven
• blender
• cake form

Directions

1. In a 10- to 12-inch frying pan over medium heat, stir or shake pine nuts until lightly toasted, 3 to 4 minutes.
2. Pour into a bowl.
3. In a food processor or blender, whirl 1 cup pine nuts until smoothly pured, scraping container sides frequently.
4. In food processor or a bowl with a mixer, whirl or beat pine nut pure, 1/2 cup butter, brown sugar, and 1/2 cup granulated sugar to blend.
5. Add egg and vanilla; whirl or beat to blend.
6. In another bowl, stir together flour and baking soda.
7. Add to butter mixture; stir, then whirl or beat to mix well. Divide dough into 2 equal portions. In a small bowl, mix 4 teaspoons granulated sugar and the cinnamon.
8. Press each portion of dough evenly into a buttered 9-inch-wide cake pan with removable rim (you'll need 2). Scatter remaining pine nuts over dough and, with your fingers, press them lightly but firmly into dough.
9. Bake in a 375 oven until cookies begin to pull from pan sides and centers spring back when lightly pressed, 16 to 17 minutes (350 in a convection oven for about 13 minutes). About 5 minutes before cookies are baked, sprinkle with sugar-cinnamon mixture.
10. Let cool in pans about 10 minutes; remove rims.
11. Cut each cookie into 8 wedges.
12. Transfer to racks.
13. Serve warm or cool.