Pine Nut Cookie Bars

Festive ingredients and a simple baking method make for the perfect holiday cookie. With pine nuts in caramel topping a shortbread base, these cookie bars satisfy the need for something golden and toasty on the dessert table. Still tender when baked, the nuts lend a delicate texture and their nuanced, buttery flavor.

Whether you’re making Christmas cookie boxes, looking ahead to New Year’s Eve, or sharing dessert at a holiday gathering, think about the shape of your cookie bars before serving. They can be cut in a variety of ways with a knife or cookie cutter and always come out looking like lacy gold ornaments. Just be sure to save any bits left on the cutting board for snacking so you don’t miss one indulgent bite.

Ingredients

1 ½ cups all-purpose flour
⅓ cup light brown sugar
½ teaspoon kosher salt
¼ teaspoon ground cinnamon
8 tablespoons unsalted butter
1 egg
⅓ cup granulated sugar
4 tablespoons unsalted butter
3 tablespoons honey
2 tablespoons heavy cream
¼ teaspoon kosher salt
1 cup pine nuts

How to Make the Shortbread Base

Preheat the oven to 350 degrees.  Prepare an 8-inch square baking pan by lining it with overlapping pieces of parchment so the cookie bars are easier to lift out after baking. A light colored pan will work best to ensure the shortbread does not become too browned.

In the bowl of a food processor, combine the flour, brown sugar, salt, and cinnamon and pulse to combine. Cube the cold butter and add to the bowl of the food processor, pulsing until the mixture resembles coarse meal. Whisk the egg briefly then pulse into the flour mixture until it begins to hold together when gently pressed. If the mixture will not hold together at all, up to 1 tablespoon of cold water can be added. The mixture should remain rather dry but will become cohesive and delicious once baked.

Transfer the flour mixture to the prepared baking dish and press to distribute evenly, making sure to work some into the corners of the pan.

Bake for about 20 minutes or until lightly golden. Set aside while preparing the topping.

How to Make the Pine Nut Topping

In a medium saucepan, heat the granulated sugar, butter, honey, heavy cream, and salt over medium heat, stirring occasionally, until bubbles begin to form throughout.  The mixture will remain light but will deepen in the oven.

Add the pine nuts, stirring to combine.  Pour the pine nut mixture over the cookie bar base, using a spatula to evenly distribute the nuts.

How to Bake and Serve the Cookie Bars

Bake the pine nut cookie bars for about 15 to 17 minutes or until the topping has become bubbly and deepened in color. The bars will continue to darken after they come out of the oven, so make sure they don’t get too browned.

After about 15 minutes, wiggle the parchment paper to ensure it does not stick to the pan as the caramel cools. Let cool completely then use the parchment to lift the bars out of the pan. Cool completely before using a sharp knife or cookie cutters to cut your preferred shapes.

For more holiday cookie inspiration, try these checkerboard, linzer, and gingerbread cookie recipes.