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Nutrition Facts
Serving Size 1 (21g) Recipe makes 36 servings The following items or measurements are not included below: sugar cookie mix
Calories 116
Calories from Fat 87		(74%)
Amount Per Serving		%DV
	Total Fat 9.7g	14%
	Saturated Fat 2.2g	11%
	Monounsaturated Fat 3.3g
	Polyunsaturated Fat 3.1g
	Trans Fat 0.0g
Cholesterol 12mg		4%
Sodium 20mg		0%
Potassium 68mg		1%
Total Carbohydrate 7.0g		2%
	Dietary Fiber 0.6g	2%
	Sugars 5.5g
Protein 1.8g		3%
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Super Easy Italian Pignoli Nut Cookies (Uses Cookie Mix)

Recipe #344706 | 45 min | 30 min prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: BlondieItaliana
Dec 22, 2008

This is a Prize-Winning 2008 Recipe from Betty Crocker. They are relatively easy to make as a pouch of Betty Crocker cookie mix is used. I must say that I use the almond paste in the 8oz. can, never the tube, and it must be "almond paste" not marzipan for best results. I also use my Kitchen-Aid stand mixer, dump in all of the ingredients except the nuts & within minutes the dough is ready to go. These are great around the Holidays and since they are so expensive in bakeries, nice to make at home. Some people like to sprinkle these with powedered sugar after they come out of oven, which is fine, just not my preference... Note: Prep. time includes rolling into balls of dough & coating with nuts - I prep. a 2nd tray while one is cooking then prep. out the rest & set them aside on waxed paper so they are all ready to go.

SERVES 36 (change servings and units)

Ingredients

1 (17 1/2 ounce) envelope betty crocker sugar cookie mix
1/2 cup granulated sugar
1/2 cup butter, softened
1 (8 ounce) can almond paste (not marzipan)
1 egg
2 cups pine nuts (8 oz)

Directions

1
Heat oven to 350°F Line cookie sheets with 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
Shape dough into 1 1/4-inch balls; roll each ball 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 rack. Cool completely, about 15 minutes. Before serving, sprinkle with powdered sugar if desired.