Pignolia Cookies
½ pound almond paste
1 cup sugar
2 lightly beaten egg whites
¼ pound pignolia (pine) nuts
Preheat oven to 350 degrees F.
1. Beat almond paste and sugar together to mix thoroughly.
2. Add egg whites and beat until blended.
3. With wet hands, form dough, 1 teaspoonful at a time, into crescents.
4. Dip tops of cookies in pignolia nuts and place on a baking sheet lined with parchment paper or brown paper.
5. Place in oven and bake for 15 minutes.
6. Cool completely before removing from baking sheet.
Yield: 2 dozen
Peanut Butter M and M Cookies
1 (14-ounce) can sweetened condensed milk
3/4 cup peanut butter
2 cups Bisquick®
1 teaspoon vanilla
1/4 cup sugar
1 package of M and M’s
Preheat oven to 350 degrees F.
• Beat condensed milk and peanut butter at medium speed with an electric mixer until creamy.
• Add Bisquick and vanilla beating at a low speed until blended,
• Shape dough into 1-inch balls; roll in sugar. Place on lightly greased baking sheets.
Bake for 11 minutes.
• Remove from oven, and immediately place an M and M at the center of each cookie.
• Remove cookies to wire racks to cool.
Substitutions: You can also use chocolate kisses instead of M and M’s.
Makes 3 dozen
Heartbreak Chocolate Cookies
¾ pound (3 sticks) butter, softened
1 ¾ cups sugar
2 eggs, lightly beaten
3 cups flour
1 ½ cups cocoa powder
1/8 tsp. salt
1/8 tsp. black pepper
1 tsp. cinnamon
6 ounces semisweet chocolate, melted
• Cream together the butter and sugar in a large mixing bowl.
• Add the eggs and beat until fluffy.
• Sift the dry ingredients together and stir them into the butter mixture a little at a time until they are all blended together.
• If the mixture seems too soft and doesn’t hold together add up to ¼ cup more of flour. Divide the dough into thirds and wrap in plastic wrap.
• Chill for one hour.
Preheat oven to 375 degrees F.
• Using a well floured board roll the dough out to 1/8 inch thick.
• Cut it into hearts using a cookie cutter.
• Place them carefully on a parchment lined baking sheet.
• To decorate the hearts cut a zigzag shape along the middle of the hearts.
• While the cookie bakes it will separate slightly and look like it is a “broken heart”.
• Bake for 8 to 10 minutes or until the edges crisp but the cookie is not too dark, and cool on racks.
• When the cookies are cooled, drizzle melted chocolate over each and let it harden before serving.
Yield: 3 to 4 dozen 3-4 inch cookies
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baking cookies