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Italian Pignoli Nut Cookies Recipe

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This recipe for Italian Pignoli Nut Cookies, by , is from The McLaughlin Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Pamela M McLaughlin
Added: Tuesday, March 17, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 pouch (1lb1.5 oz.) Betty Crocker sugar cookie mix
1/2 c granulated sugar
1/2 c butter or margarine, softened
1 pkg. (7 or 8oz) almond paste
1 egg
2 c pine nuts (8oz,)
1 T powdered sugar

Directions:
Directions:
Heat oven to 350 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. 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. Bake 13 to 17 minutes or just until edges are golden brown. Cool 5 minutes; remove from cookie sheets to cooling rack. Cool completely, about 15 minutes. Before serving, sprinkle with powered sugar.

Number Of Servings:
Number Of Servings:
3 dozen cookies
Preparation Time:
Preparation Time:
1 hour
Personal Notes:
Personal Notes:
This is a Betty Crocker recipe.

 

 

 

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