Italian Pignoli Nut Cookies |
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Prep Time: 0 Minutes Cook Time: 90 Minutes |
Ready In: 90 Minutes Servings: 36 |
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2008 Prize-Winning Recipe! Brings a delicious and sweet part of Italy into your home with a classic almond cookie rolled in pine nuts. 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 |
Directions:
1. 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. 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. 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.
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