Food Network: Dad's Melt-In-Your-Mouth Cookies

	Print 3x5 Recipe Cards
	Print this recipe out and cut along the dotted lines to add this 3x5 recipe card to your personal collection.

Dad's Melt-In-Your-Mouth Cookies
Recipe courtesy Penny Spina

Ingredients
1/2 pound salted butter
1 teaspoon real vanilla extract
1 tablespoon brewed espresso coffee
3 heaping tablespoons confectioners' sugar, sifted
2 cups all-purpose flour, sifted
1/2 teaspoon sea salt
1/2 cup toasted pine nuts, coarsely chopped
1 pound confectioners' sugar

Instructions
Preheat oven to 350 degrees F.

In the bowl of a large mixer cream the butter until fluffy, then add vanilla and
the espresso.

In a large bowl sift the confectioners' sugar then add to it the butter mixture in
the mixer and mix well.

In the same bowl used to sift the sugar, add flour and salt and sift. Add them to
the mixer that contains the cream, butter mixture. Turn the mixture out on a
floured board and sprinkle the pine nuts on the mixture and mix nuts in well with
your hands (if dough gets too sticky add a bit more flour to the board and to your
hands). When nuts are mixed in, place mixture in a large glass bowl and put in
refrigerator for 1/2 hour to make it easier to roll. Take bowl out of the
refrigerator and with your hands pick up walnut sized balls of dough, roll them in

your hands and place them in an ungreased cookie sheet.

Bake for 20 minutes or until cookies turn a light golden brown. When all of the
cookies have been baked place them on a cooling rack overnight. If you are pressed
for time 5 hours will do.

In a large resealable plastic bag place the pound of confectioners' sugar (this is
a bit of overkill but I wanted to have enough powdered sugar for the cookies). Add
6 to 12 cookies at a time and gently toss them in the powdered sugar and then
place them on a cooling rack trying not to disturb the sugar coating. Continue
until all cookies are coated. Let cookies rest so that the coating really adheres.
Now – when you eat one - you will want another and another and another!

My Dad used to also coat these cookies with raw sugar (that he had family ship

from Italy), and I have made them that way also. However, people seem to like the
powdered sugar more.

A viewer, who may not be a professional cook, provided this recipe. Food Network
Kitchens has not tested this recipe and therefore, we cannot make representation
as to the results.