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Italian Pignoli Nut Cookies

  • 60minutes
  • 3calories

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Source: www.bhg.comReport recipe

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Ingredients Jump to Instructions ↓

  1. 1 pouch (1 lb 1 1/2 oz) Betty Crocker® sugar cookie mix

  2. 1/2 cup granulated sugar

  3. 1/2 cup butter or margarine, softened

  4. 1 can (8 oz) or 1 package (7 oz) almond paste, crumbled into 1/2-inch pieces

  5. 1 egg

  6. 2 cups pine nuts (8 oz)

  7. 1 tablespoon powdered sugar

Instructions Jump to Ingredients ↑

  1. Directions Heat oven to 350°F. Line cookie sheet with cooking parchment paper. In large bowl, beat cookie mix, granulated sugar, butter, almond paste and egg with electric mixer on low speed until soft dough forms.

  2. For each cookie, shape 1 tablespoon dough into ball; roll 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 racks. Cool completely, about 15 minutes. Before serving, sprinkle with powdered sugar.

  4. High Altitude (3500-6500 ft): Follow High Altitude directions on cookie mix pouch, adding sugar and almond paste. Bake 12 to 15 minutes.

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