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Pignoli Cookies
Yield: 36 servings

1 1/4 lb almonds; ground fine
1 c butter
1/2 c sugar
1 ts vanilla
1/2 ts salt
2 c flour, or a little less
1 c pine nuts, chopped
granulated sugar
sweetened milk, optional

Cream butter and sugar together until very soft. Then carefully
blend in the ground almonds, salt, vanilla and flour. The dough
will be rather firm. Cut off pieces about the size of prunes and
roll them into little cigar-shaped pieces about 1/2-inch thick.
Roll these in the chopped pine nuts and bend them into a half-moon
shape. Place these 1-inch apart on greased baking pans. Bake at
350F for 15-to-20 minutes. The crescents should not be browned.
Cool about 5 minutes, then strew with a little granulated sugar or
brush with heavily sweetened milk.

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