Patina Di Natale

3 c All-purpose flour

2 ts Baking powder

1 pn Salt

1 c Butter; diced

1/2 c Pine nuts; chopped

1 c Sugar; plus

2 tb Sugar

2 Eggs

Grated zest of 1 lemon 1 Egg yolk; mixed with

1/2 tb Water; for glaze

Recipe by: Cranbrook Reflections, A Culinary Collection Sift together the flour, baking powder and salt into a large bowl. Add butter and break with a fork until texture resembles coarse meal. Add pine nuts. In a separate bowl, beat sugar and eggs together; add lemon zest. Mix dry ingredients with egg mixture until dough is firm. Knead for 1 to 2 minutes. Divide dough into quarters and wrap in plastic wrap; chill for 1 hour. Preheat oven to 425 degrees. Roll out dough, one piece at a time; cut into desired shapes using cookie cutters. Arrange on ungreased baking sheets. Brush glaze on each cookie with a pastry brush. Bake for 10 minutes until lightly golden. Remove to a cooling rack.
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