| 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 pine nuts (8 oz) |
| 1 | tablespoon powdered sugar |
| 1. | 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. |
| 2. | For each cookie, shape 1 tablespoon dough into ball; roll 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 racks. Cool completely, about 15 minutes. Before serving, sprinkle with powdered sugar. |
| Follow High Altitude directions on cookie mix pouch, adding sugar and almond paste. Bake 12 to 15 minutes. |
|
| Look for pine nuts in the grocery store near the other nuts. Look for budget-priced pine nuts in the bulk-foods section of the store or in club stores. |
|
| Pignoli ("peen-YOH-lee") is the Italian word for pine nut. The long process used to extract the nuts from the cones makes them expensive. |
Nutrition Information:
170 ( 90); 10g ( 2 1/2g, 1/2g); 15mg; 60mg; 18g ( 0g, 12g); 2g 0%; 0%; 0%; 4% 1/2 ; 1/2 ; 0 ; 2 1