2/3 c Pinoli
9 tb Unsalted & softened butter
1 c Sugar
2 Eggs
3 ts Vanilla extract
2 1/2 c Flour
2 ts Baking powder
1. Preheat oven to 350 degrees.
2. Toast pignoli in a baking pan for 5 minutes.
3. Let cool and chop them; reduce the oven to 325 degrees.
4. Cream butter with sugar, add eggs and mix well.
5. Add the vanilla.
6. In another bowl mix together flour and baking powder.
7. Add to the butter mixture with the chopped pignoli.
8. Mix until combined.
9. Roll the dough into cylinders about 1 1/2″ wide and 12″ long.
10. Place them on baking sheet and bake for about 25 minutes.
11. Remove from oven and cool for 5 minutes.
12. Slice the cookies abut 1/2″ on the wide diagonal.
13. Return them to the baking sheet, then cut surfaces down.
14. Bake for 5 to 10 minutes until tops are lightly brown.
15. Let cool and store in air tight container.
Cheshire, CT —–