From the Family

...a recipe.

I've been making these since my husband and I were first married and they've always been a favorite in our house. There's only one problem with these cookies--they never last long enough. As fast as I make 'em, we eat 'em.

Pignoli Cookies

1 stick unsalted butter
1/2 cup plus 3 tablespoons sugar
1 1/2 teaspoons vanilla extract
1/4 teaspoon salt
1 large egg
1 1/4 cups all-purpose flour
1/4 cup pine nuts

Beat the butter, sugar, vanilla and salt in a large bowl until light and fluffy. Add the egg. Add the flour and mix just until blended.

Transfer the dough to a sheet of plastic wrap. Shape the dough into an 8-inch-long log. Wrap the dough in plastic and refrigerate for 2 hours.

Preheat the oven to 350 degrees. Line baking sheets with parchment paper. Cut the dough log crosswise into 1/4-inch thick slices. Transfer the cookies to the baking sheets. Press the pine nuts into the tops of the cookies.

Bake about 15 minutes, until lightly golden.