BUTTERY REGIONAL DESSERTS (NAPSA}-—-Immigrants from around the globe came to the United States in search of the “American Dream.” They brought with them cultural diversity and traditional fare, creating novel cuisines across the U.S. While ingredients may vary from Hastto West and North to South, one sta- ple in kitchens around the country is butter. Dairy Management Inc. (DMD, on behalf of the American Butter Institute (ABD, has paired up with Pastry Chef Cindy Mushet to reset America’s sweet table. Mushet, authorof “Desserts: Meditterancan Taste, California Style,” has taken treasures from each region of the U.S. and added newlife to familiar creations. Every region has foods that are specific to that area, such as apricots frora the West Coast or cherries from the Midwest. Pine nuts hail from the Southwest making Orange, Pine Nut Cockies a regional favorite. Pine nuts played an important part in the diet of local Indians and are still prominent in this region’s cuisine. A buttery baked cookie that is loaded with flavor and texture, the orange and pine nuts complement each other perfectly for a delicious regional treat. For more regional dessert recipes, visit the butter Web site at www.butierisbest.com. Orange, Pine Nut Cookies i cup (2 sticks) unsalted putter, softened 4 cup sugar 4 large egg yolks 2 tablespoons grated orange rind (about 2 large oranges) 154 cup all purpose flour *4 cup fine ground cornmeal Dash of salt i cup toasted pine muts* in bow! of electric mixer, eream butter and sugar until Hight and flaffy. Add egg yolks and orange vind, beat until well blended. In separate bowl, whisk flour, cormmeal and salt, add mixture to butter mixture and whisk tegether until dough begins to chimp. With a spoon or by hand, work teasted pime nuts inte dough until evenly distributed. Turn dough onte lightly floured surface. Divide dough in half and shape into 2 logs about 9 x i%4-imches cach. Wrap each log in plastic and refrigerate on flat surface for i hour. Dough may be stored im vefrigerator for 2 weeks or freezer for 2 months. Using thin, sharp knife, slice cookies about \s-inch thick and place on parchmentlined baking sheet. Bake in preheated 356F oven for 14-16 minutes or until cookies are golden brown at edges. Remove cookies te cooling rack. Cool completely before storing in airtight container. *To toast pine nuts: Spread evenly on sheet pan in preheated 350F oven for 5-6 minutes or until lightly golden— do not let them turn dark. Remove from oven. Cool nuts compiectely before adding to dough.
