Inside CMC, December 2003-January 2004
Pine Nut Cookies
1 cup sugar
3/4 cup butter (cut into pieces)
1 Tablespoon vanilla extract
1 1/2 cups all purpose flour
1/3 cup corn meal
1/2 cup whole pine nuts
1 1/2 Tablespoon ground cinnamon
Pre-heat oven to 350 degrees; mix together until creamy - sugar, eggs, butter, salt. Add flour, cornmeal, pine nuts, cinnamon, mix well; roll into rolls (6) and keep in refrigerator for 30 minutes. Slice into 1/4-inch-thick slices and place on greased cookie sheet. Bake until lightly brown on the edges.
Follow the Athenaeum
Unless otherwise noted, lunch begins at 11:30 a.m.; speaker presentations begin at noon.
Evening receptions begin at 5:30 p.m.; dinner is served at 6 p.m.; speaker presentations begin at 6:45 p.m.