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1
Preheat oven to 350 degrees F.
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2
In the bowl of a large mixer cream the butter until fluffy, then add vanilla and the espresso.
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3
In a large bowl sift the confectioners' sugar then add to it the butter mixture in the mixer and mix well.
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4
In the same bowl used to sift the sugar, add flour and salt and sift.
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5
Add them to the mixer that contains the cream, butter mixture.
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6
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).
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7
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.
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8
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.
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9
Bake for 20 minutes or until cookies turn a light golden brown.
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10
When all of the cookies have been baked place them on a cooling rack overnight.
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11
If you are pressed for time 5 hours will do.
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12
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).
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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.
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14
Continue until all cookies are coated.
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15
Let cookies rest so that the coating really adheres.
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16
Now when you eat one - you will want another and another and another!
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17
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.
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18
However, people seem to like the powdered sugar more.
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19
A viewer, who may not be a professional cook, provided this recipe.
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20
Food Network Kitchens has not tested this recipe and therefore, we cannot make representation as to the results.
