Italian Pignoli Nut Cookies

  • Prep 60 min
  • Total 1 hr 30 min
  • Servings 36

Ingredients

Steps

  • 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.

  • 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 Facts

Serving Size: 1 Cookie
Calories
170
Calories from Fat
90
Total Fat
10g
16%
Saturated Fat
2 1/2g
12%
Trans Fat
1/2g
Cholesterol
15mg
4%
Sodium
60mg
3%
Potassium
75mg
2%
Total Carbohydrate
18g
6%
Dietary Fiber
0g
0%
Sugars
12g
Protein
2g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
4%
4%
Exchanges:
1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 Fat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.
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