Ingredients for Italian Pignoli Cookies Cookie Mix
- Sugar Cookie Mix
- ¾ cup granulated sugar
- 1 cup (2 sticks) unsalted butter, softened
- ¼ cup almond paste
- 1 large egg
- ½ cup pine nuts
- Powdered sugar, for dusting
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How to Make Italian Pignoli Cookies Cookie Mix
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a large bowl, cream together 1 cup (2 sticks) of softened unsalted butter and ¾ cup granulated sugar until light and fluffy.
- Beat in 1 large egg, then stir in 1 teaspoon of almond extract.
- Gradually add 2 ¼ cups of Betty Crocker Italian Pignoli Cookie Mix, mixing until a soft dough forms.
- Stir in ¼ cup almond paste until well combined.
- Roll the dough into 1 ¼-inch balls.
- Roll each ball in ½ cup pine nuts, pressing gently to adhere.
- Place the cookies 2 inches apart on the prepared baking sheets.
- Bake for 13-17 minutes, or until the edges are light golden brown.
- Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
- Once completely cool, dust with powdered sugar before serving.
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
21g
Fat
10g
Carbs
2g