->Pignoli 06 <-

2/3 cup pine nuts

1/2 cup butter

3/4 cup sugar

2 eggs

2 Tblsp lemon juice

2 Tblsp lemon zest

2 cups plus 2 Tblsp unbleached or all-purpose flour

1 1/2 tsp baking powder

1/4 tsp salt

350F oven for 6 to

8 minutes or until golden brown. Let cool. In a mixing bowl,

cream butter and sugar until light and fluffy. Beat in eggs, lemon

juice and zest. In a bowl, combine the flour, baking powder and salt. Add to the creamed mixture, mixing until blended. Fold in

nuts. Divide dough in half. On a greased and floured baking sheet

1/2 inch high,

1 1/2 inches wide and inches long, spacing them at least 2 inches apart. Bake in the

325F oven for 25 minutes or until lightly browned.

Transfer from the baking sheet to a rack. Let cool for 5 minutes.

Place on a cutting board. With a serrated knife slice diagonally

45 degree angle about 1/2 inch thick. Lay the slices flat on

the baking sheet and return to the oven for 10 minutes longer,

turning them over once, to dry slightly. Let cool on a rack.

Store in a tightly covered container. These cookies keep well.

3 1/2 to 4 dozen.