Pignoli Cookies

Title: PIGNOLI COOKIES

Categories: Cookies, Fruit, Italian

Yield: 36 servings

1 1/4 lb Almonds; ground fine

1 c Butter

1/2 c Sugar

1 ts Vanilla

1/2 ts Salt

2 c Flour, or a little less

-(See NOTE)

1 c Pine nuts, chopped

Granulated sugar

Sweetened milk, optional

CREAM BUTTER AND SUGAR together until very soft. Then carefully blend

in the ground almonds, salt, vanilla and flour. The dough will be

rather firm. Cut off pieces about the size of prunes and roll them

into little cigar-shaped pieces about 1/2-inch thick. Roll these in

the chopped pine nuts and bend them into a half-moon shape. Place

1-inch apart on greased baking pans. Bake at

350F for 15-to-

minutes. The crescents should not be browned. Cool about 5 minutes,

then strew with a little granulated sugar or brush with heavily

sweetened milk.

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