3 Cups All-Purpose Flour
½ T. Salt
2 Sticks + 2 T. Unsalted Butter, Softened
1 C. Sugar
2 Large Eggs
1 T. Vanilla Extract
1 Cup Pine Nuts

Cream Butter And Sugar Until Light And Fluffy. Add Eggs And Vanilla, Mix Until Well Incorporated. Scrape Bowl. Add Flour And Salt, Mix Until Just Combined. Stir In Pine Nuts. Divide Dough In Half And Form Into Logs About 2” Diameter. Wrap In Plastic Or Wax Paper And Refrigerate Until Firm. Slice Into ¼” Rounds. Place Cookies 1” Apart On A Parchment Paper Lined Cookie Sheet. Bake 7-9 Minutes, Until Lightly Golden Around Edges .Store In An Air Tight Container For Up To 5 Days.

Unbaked Cookie Dough Will Hold For A Week In The Refrigerator.