ITALIAN PIGNOLI NUT COOKIES

Italian Pignoli Nut Cookies image

Prize-Winning Recipe 2008! Bring a delicious and sweet part of Italy into your home with a classic almond cookie rolled in pine nuts.

Provided by Betty Crocker Kitchens

Categories Dessert

Time 1h30m

Yield 36

Number Of Ingredients 7

Ingredients

1 pouch (1 lb 1.5 oz) Betty Crocker™ sugar cookie mix
1/2 cup granulated sugar
1/2 cup butter or margarine, softened
1 can (8 oz) or 1 package (7 oz) almond paste, crumbled into 1/2-inch pieces
1 egg
2 cups Betty Crocker™ pine nuts (8 oz)
1 tablespoon powdered sugar

Steps:

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.
For each cookie, shape 1 tablespoon dough into ball; roll in pine nuts, pressing to coat. Place balls 2 inches apart on cookie sheets.
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.

Nutrition Facts : Calories 170, Carbohydrate 18 g, Cholesterol 15 mg, Fat 2, Fiber 0 g, Protein 2 g, SaturatedFat 2 1/2 g, ServingSize 1 Cookie, Sodium 60 mg, Sugar 12 g, TransFat 1/2 g