|Pine nuts||1 Cup (16 tbs) (Pignolia)|
|Butter||8 Ounce, softened (2 Sticks)|
|Sugar||1 Cup (16 tbs)|
|Egg||1 (At Room Temperature)|
|Vanilla extract||2 Teaspoon|
|Lemon juice||1 Teaspoon|
|Flour||2 Cup (32 tbs)|
1. Preheat oven to 350°F. Spread out pine nuts on a baking sheet. Bake 5 to 7 minutes, shaking pan once or twice, until nuts are lightly browned and fragrant.
2. In a medium bowl, beat butter and sugar with an electric mixer on medium speed until light and fluffy. Beat in egg, vanilla, and lemon juice.
3. Add flour to butter-sugar mixture and beat until blended. Stir in pignoli. Cover and refrigerate at least 1 hour, until firm.
4. Preheat oven to 300°F. Drop batter by teaspoonfuls onto greased cookie sheets. Bake 20 to 25 minutes, or until edges just begin to turn pale golden. Remove to a rack and let cool completely.