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Italian Pignoli Nut Cookies




Source of Recipe


Betty Crocker






Recipe Introduction


Bring a delicious and sweet part of Italy into your home with a classic almond cookie rolled in pine nuts.






List of Ingredients



• 1 pouch (1 lb 1.5 oz) Betty Crocker® sugar cookie mix
  
• 1/2 cup granulated sugar
  
• 1/2 cup butter or margarine, softened
  
• 1 package (7 or 8 oz) almond paste (not marzipan)
  
• 1 egg
  
• 2 cups pine nuts (8 oz)
  
• 1 tablespoon powdered sugar
  






Instructions



1. Heat oven to 350°F. Spray cookie sheets with cooking spray. In large bowl, beat cookie mix, granulated sugar, butter, almond paste and egg with electric mixer on low speed until soft dough forms.
   
2. Shape dough into 1 1/4-inch balls; roll each ball in pine nuts, pressing to coat. Place balls 2 inches apart on cookie sheets.
   
3. Bake 13 to 17 minutes or just until edges are light golden brown. Cool 5 minutes; remove from cookie sheets to cooling rack. Cool completely, about 15 minutes. Before serving, sprinkle with powdered sugar.
   






Final Comments


Makes: About 3 dozen cookies

Purchasing
Look for pine nuts in the grocery store near the other nuts. Look for budget-priced pine nuts in the bulk-foods section of the store or in club stores.