By far the most common search term that gets people to my blog involves “cheap pine nuts”. Everyone thinks they can find cheap pine nuts if they just ask Google! So sorry to disappoint you, lovely people. Pine nuts are so labour-intensive to harvest that I can’t really naysay the high cost. But, if you want to help me rack up Amazon Affiliate cash, then go here to buy 8 oz of organic pine nuts. 🙂
The other day, however, there was a search term I hadn’t seen before. Someone came to my blog seeking “vegan cherry pine nut cookies”. It sounded intriguing. I still have my birthday bag of pine nuts and a jar of maraschino cherries. So, today I make you vegan cherry pine nut cookies.
A few notes: If you feel super rich, you could use all pine nuts instead of pine nuts and almonds. If you feel super poor (or just have common financial sense), you could sub sunflower seeds for the pine nuts. I would imagine that fresh cherries in season would be an awesome sub for the maraschino cherries.
I was very pleased with the results. There is a nice crunch to the sugar coating, a juicy burst of cherry flavour tucked inside… what’s not to love?
1 c vegan margarine
1 tsp vanilla
1/2 c pine nuts
1/2 c sliced almonds
1/2 c maraschino cherries, well-drained (about 18 cherries)
2 T powdered sugar
1 c white flour
1 c whole wheat flour
More cherries for filling, cut into quarters (optional)
Pine nuts for garnish (optional)
Additional powdered sugar for rolling (roughly a cup)
In a food processor, pulse nuts and cherries to chop. Add margarine and vanilla. Add flour and sugar.
Roll into balls around the quarter-pieces of maraschino cherry. The balls should be roughly walnut to ping-pong sized. After making the ball, roll the ball in powdered sugar until coated. I rolled mine twice in the powdered sugar. Garnish with pine nuts if desired.
Bake 12-15 minutes at 350 until firm. (I did mine a bit oversized and it probably took 18 minutes.)
Makes roughly 24.