Name of a italian cookie plz help?

i rember there some had jelly on them some had chocolate with sprinkles there circular and is kinda yellowishyou can find in all italian bakerys there on an assorted plater most of the time if you know plz answer!

Name of a italian cookie plz help?
Pignoli cookies are delicious almond flavored cookies that are rolled in pine nuts, or pignoli and baked until golden brown. These cookies do not store that well, so if I need to keep them longer than a couple of days, I store them in the freezer and remove them as needed. By baking the cookies a little less, you will have a soft cookie, while baking them longer will give you a chewy cookie. You can decide on the type of cookie you prefer. Although many Pignoli Cookie recipes do not add flour, I find it really helps the cookie from melting all over the baking sheet. The finished cookie should be just lightly golden in color on both the top and the bottom. I cannot let any holiday go by without baking a batch of these delicious cookies!








1 (8 oz) Can Almond Paste





1/2 Cup Granulated Sugar





1/2 Cup Powdered Sugar





1/4 Cup All-purpose Flour





2 to 3 Medium Egg Whites, Lightly Beaten





8 Ounces Pine Nuts





Extra Powdered Sugar To Finish








Preheat oven to 300 degrees F. Prepare two baking sheets with parchment paper, or use silicone linings. Place the pine nuts in a bowl.





In a food processor, break up the almond paste into small pieces, and pulse with the two sugars and the flour. Once the mixture is finely ground, begin to add the egg whites a little at a time, just until the dough comes together. Depending on the humidity, or the size of your egg whites, sometimes you may need all of the egg whites, while other times you won't.





Using a spoon and slightly wet hands, scoop a small spoonful of the dough, and place this into the bowl of pignoli. Roll the cookie around until it is lightly coated, and then place it on the prepared baking sheet. Continue forming the cookies in this manner, placing them 2 inches apart on the baking pan. Bake the cookies 20 to 25 minutes, and then cool. Dust lightly with powdered sugar before serving.


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Mascarpone Fig Jam Cookies





1/2 Cup Or 1 Stick Unsalted Butter, Brought To Room Temperature





1 1/2 Cups Sugar





1 Large Egg





1 Teaspoon Vanilla Extract





1/2 Cup Softened Mascarpone Cheese





2 3/4 Cups All-Purpose Flour





1/2 Teaspoon Baking Powder





1/2 Teaspoon Salt





1 Cup Fig Jam, Or Jam Of Choice








Beat together the butter and sugar until light. Add the egg and vanilla, and mix until smooth. Add the mascarpone cheese, and beat until smooth. Sift together the dry ingredients, and fold them into the butter mixture, mixing just until combined. Wrap the dough in plastic wrap, and refrigerate 1 hour. Preheat oven to 325 degrees F. Place sheets of parchment paper, or silicone baking liners on two cookie pans. On a lightly floured counter or board, roll the dough into 1/2 inch balls. Using a blunt round object like the end of a wooden spoon, create an indentation in the center of each cookie. Place the cookies 2 inches apart, and bake for 12 to 15 minutes, or just as the cookies begin to color. While still warm, use the spoon to redefine the circle, and then carefully spoon a little jam into each cookie. Let sit at room temperature until the jam is set. Store in an airtight container.


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Chocolate Hazelnut Meringue Cookies





1 1/2 Cups Whole Hazelnuts





3 Large Egg Whites





1/2 Cup Icing Sugar





6 Ounces Dark Chocolate (Or Semisweet)








Preheat the oven to 300 degrees F. Toast the hazelnuts for 8 to 10 minutes or until the skins split, and the nuts just begin to take on color. Drop the nuts into a kitchen towel, and rub the nuts in the towel until they lose their skins. Finely chop the nuts, reserving about 1/3 of a cup to garnish the cookies. Butter two large cookie sheets, or cover them with silicon sheets. Melt the chocolate in a double boiler, or in a small pot set in a larger one that contains simmering water. Let cool to room temperature.





In a bowl, beat the egg whites until soft peaks form. Begin to add the sugar, a little at a time, continuing to beat the egg whites. Beat on high speed until the whites are stiff and gossy. Fold in the chocolate and nuts carefully. Drop the cookies by rounded tablespoons onto the cookie sheets. Sprinkle the tops with the nuts you had set aside earlier. Bake for 45 to 60 minutes, or until the meringues are firm and dry. Cool on wire racks.


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Raisin Cookies





1 Cup Water





1 Cup Raisins





1 Cup Shortening





3 Eggs





1/2 Teaspoon Salt





1 Cup Sugar





1 1/2 Teaspoons Cinnamon





3 1/2 Cups Flour





3 Teaspoons Baking Powder








Preheat the oven to 350 degrees F. and lightly grease two baking sheets. Place the water and raisins in a small pot, and bring to a boil. Add the shortening, and remove from the heat, stirring until the shortening has melted. In a bowl, beat together the eggs and the sugar until light. Add the raisin mixture to the egg mixture, and then add the flour, salt, baking powder and cinnamon. Mix just until combined. Drop by tablespoons onto the prepared cookie sheets, leaving space between each cookie. Bake for 15 to 20 minutes, or until the cookies are set, and the bottoms lightly browned.


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All Soul's Day Spice Cookies





2 1/4 Cups All-purpose Flour





1 Tablespoon Cocoa Powder





1 1/2 Teaspoon Baking Soda





1 Teaspoon Cinnamon





1/4 Teaspoon Ground Nutmeg





1/4 Teaspoon Ground Cloves





Dash Of Salt





1/4 Cup Unsalted Butter, Softened





1 Cup Sugar





1 Large Egg





1/4 Cup Orange Juice





3 Tablespoons Honey





1/2 Cup Raisins





1/2 Cup Walnuts





Powdered Sugar








Place the raisins and walnuts in a food processor, and pulse until finely chopped. Preheat the oven to 350 degrees F. Butter and flour two baking sheets, or cover them with two silicon sheets. In a large bowl, stir together the flour, cocoa, baking soda, and spices.





In a separate bowl, beat the butter together with the sugar until blended. Add the egg, orange juice and honey and beat again until mixed. Stir in the flour and mix well. Next stir in the ground raisin and nut mixture.





Break off small pieces of dough the size of walnuts, and shape into a roll about 2 inches long. Place on one of the baking sheets, and then flatten slightly with your hand. Repeat with the remaining dough until you have shaped all of the cookies, placing them on the sheets about 2 inches apart. Bake for 12 minutes or until the cookies are lightly browned and set. Cool to room temperature, and then dust with the icing sugar. Store in airtight containers.


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Almond Cinnamon Cookies





1 Cup Blanched Almonds





1/2 Cup Superfine Or Powdered Sugar





1 1/4 Cup Unsalted Softened Butter





1 1/2 Cups All-Purpose Flour





1 Cup Superfine Sugar





1 Tablespoon Cinnamon








Grind the almonds with the 1/2 cup of sugar in a food processor until finely ground. Slowly add the butter and pulse until the dough comes together. Add the flour and continue to pulse until mixed. Do not over-mix. Wrap in plastic wrap and refrigerate for two hours.





Preheat the oven to 325 degrees F. Break off small pieces of the dough and roll between your two hands into 1 1/2 inch balls. Bake for about 14 minutes until set. Do not let them brown. Remove from the oven and cool for 10 minutes. Mix the cup of sugar and cinnamon, and roll each cookie into this mixture. Allow to cool completely, and store in airtight containers.
Reply:Here is what I could find. It looks like they might just be called "Italian cookies"?





http://www.cookieoutlet.com/category.php...





Bert
Reply:Go here:


http://www.cookieoutlet.com/category.php...