Pignoli Cookies Recipe
Ingredients
| Pignoli nuts | 1 Cup (16 tbs) | |
| Butter stick | 2 , softened | |
| Sugar | 1 Cup (16 tbs) | |
| 1 egg, at room temperature | ||
| Vanilla extract | 2 Teaspoon | |
| Lemon juice | 1 Teaspoon | |
| Flour | 2 Cup (16 tbs) | |
Directions
1. Preheat oven to 350°F. Spread out pine nuts on a baking sheet. Bake 5 to 7 minutes, shaking pan once or twice, until nuts are lightly browned and fragrant.
2. In a medium bowl, beat butter and sugar with an electric mixer on medium speed until light and fluffy. Beat in egg, vanilla, and lemon juice.
3. Add flour to butter-sugar mixture and beat until blended. Stir in pignoli. Cover and refrigerate at least 1 hour, until firm.
4. Preheat oven to 300°F. Drop batter by teaspoonfuls onto greased cookie sheets. Bake 20 to 25 minutes, or until edges just begin to turn pale golden. Remove to a rack and let cool completely.
2. In a medium bowl, beat butter and sugar with an electric mixer on medium speed until light and fluffy. Beat in egg, vanilla, and lemon juice.
3. Add flour to butter-sugar mixture and beat until blended. Stir in pignoli. Cover and refrigerate at least 1 hour, until firm.
4. Preheat oven to 300°F. Drop batter by teaspoonfuls onto greased cookie sheets. Bake 20 to 25 minutes, or until edges just begin to turn pale golden. Remove to a rack and let cool completely.
Chef
