Italian Pignoli Nut Cookies
From mountainmama 15 years ago
- 90 minutes to make
- Serves 36
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 shopping list
- 1/2 cup granulated sugar shopping list
- 1/2 cup butter or margarine, softened shopping list
- 1 package (7 or 8 oz) almond paste (not marzipan) shopping list
- 1 egg shopping list
- 2 cups pine nuts (8 oz) shopping list
- 1 tablespoon powdered sugar shopping list
How to make it
- 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.
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Looks fabulous!
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Oh wow this looks easy..."FIVE FORKS"
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Oh wow this looks easy..."FIVE FORKS"
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