ITALIAN PIGNOLI COOKIES (COOKIE MIX)

INGREDIENTS

• 1 (17 1/2 ounce) packagebetty crocker sugar cookie mix
• ¹⁄₂ cup granulated sugar
• ¹⁄₂ cup butter or ¹⁄₂ cup margarine, softened
• 1 (7 -8 ounce) package almond paste (not marzipan)
• 1 egg
• 2 cups pine nuts (8 oz)
• 1 tablespoon powdered sugar

DIRECTIONS

1. Heat oven to 350°F
2. Spray cookie sheets with cooking spray.
3. In large bowl, beat cookie mix, granulated sugar, butter, almond paste and egg with electric mixer on low speed until soft dough forms.
4. Shape dough into 1 1/4-inch balls; roll each ball in pine nuts, pressing to coat.
5. Place balls 2 inches apart on cookie sheets.
6. Bake 13 to 17 minutes or just until edges are light golden brown.
7. Cool 5 minutes; remove from cookie sheets to cooling rack.
8. Cool completely, about 15 minutes.
9. Before serving, sprinkle with powdered sugar.