Preheat oven to 325 degrees. In a large bowl, mix together the ground pine nuts, 2 cups of the flour, soda, ginger and salt; set aside. In an electric mixer using the paddle attachment, cream the butter and sugar until pale and fluffy, about 5 minutes. Mix in oil, then reduce speed to low and add dry ingredients. Continue by adding the cream, then the egg and the final ¼ cup of flour. Refrigerate dough for 30 minutes.
Shape dough into one inch balls and space about 2 inches apart on a silicone baking mat on a baking sheet. Press slightly flat and top each with a single pine nut. Sprinkle with sugar and bake until edges are golden, about 10 minutes.
Cook completely on racks before storing in an airtight container for up to 3 days.
Recipe by Cooking With MicheleĀ® at https://cookingwithmichele.com/2012/01/pine-nut-cookies/