- Servings: 3 dozen
- Prep Time: 1 hr
- Cook Time: 30 mins
- Total Time: 1 hr 30 mins
Ingredients:
| 1 | Pouch (1 Lb 1.5 Oz) Betty Crocker® Sugar Cookie Mix |
| ½ cup | Granulated Sugar |
| ½ cup | Butter or Margarine, softened |
| 1× 8 oz can | or 1 7-oz Package Almond Paste, crumbled into ½" pieces |
| 1 | Egg |
| 2 cups | Pine Nuts |
| 1 Tbsp | Powdered Sugar |
Directions:
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.
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.
Helpful Tips:
High Altitude (3500-6500 ft): Follow High Altitude directions on
cookie mix pouch, adding sugar and almond paste. Bake 12 to 15 minutes. 
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