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Windwalker Pine Nut Cookies

cheese, cookies, native, vegetarian

1 cup butter (2 sticks)
2/3 cup brown sugar; packed
2 eggs
1 cup cornmeal; white,stone-ground
1/2 cup flour; all-purpose
1 cup pine nuts
1 dash cinnamon
1 pinch salt

Preheat oven to 325øF. Lightly grease 2 cookie sheets. Cream butter and sugar together until fluffy, Beat in eggs, one at a time. Add cornmeal alternately with the flour, stirring thoroughly. Mix in the pine nuts and seasonings and blend earefully. Drop a generous tablespoonful of dough onto the cookie sheets, spacing 1 inch apart. These are spreading, generous cookies. Bake about 10 minutes, until edges are lightly brown. Cool for 5 minutes and serve warm, or cool completely and store in airtight containers. Makes about 20 cookies "Enduring Harvests: Native American Foods & Festivals For Every Season" by E. Barrie Kavasch The Globe Pequot Press, Old Saybrook, Connecticut ISBN = 1-56440-737-3 Scanned and formatted for you by The WEE Scot -- paul macGregor

Yield: 20 cookies

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