Italian Pignoli Nut Cookies

Italian Pignoli Nut Cookies
Italian Pignoli Nut Cookies

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

3

dozen

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

3

servings

Ingredients

  • 1

    pouch (1 lb 1.5 oz) Betty Crocker sugar cookie mix

  • 1/2

    c. Sugar

  • 1/2

    c. Butter, softened

  • 1

    can (8 oz) or 1 pkg (7 oz) Almond Paste, crumbled into 1/2" pieces

  • 1

    Egg

  • 2

    c. Pine nuts (8 oz)

  • 1

    Tbsp Powdered Sugar

Directions

1. Heat over to 350 degrees F. Line cookie sheet with cooking parchment paper. In large bowl, beat cookie mix, granulated sugar, butter, almond paste & egg with electric mixer on low speed until soft dough forms. 2. For each cookie, shape 1 Tbsp dough into ball; roll in pie nuts, pressing to coat. Place balls 2" apart on cookie sheet. 3. Bake 13 - 17 mins. or just until edges are light golden brown. Cool 5 mins; remove from cookie sheet to cooling racks. Cool completely, about 15 mins. Before serving, sprinkle with powdered sugar.

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