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"He who distinguishes the true savor of his food can never be a glutton; he who does not cannot be otherwise."--Henry David Thoreau

Italian Pignoli Nut Cookies Recipe

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This recipe for Italian Pignoli Nut Cookies is from The McLaughlin Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
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 350º 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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