Pine Nut Macaroons

1 lb Almond Paste

1 c Granulated Sugar

1 ts Vanilla Extract

4 lg Egg Whites

3/4 c Pine Nuts

1/2 c Confectioner`s Sugar

1. Preheat the oven to 300 F. Line baking sheets with parchment or

waxed paper. 2. Using an electric mixer, cream together the almond paste and granulated sugar in a mixing bowl until smooth. Beat in the vanilla. Gradually beat in the egg whites to make a smooth and somewhat fluffy mixture. 3. Drop the batter by the heaping teaspoonful 1 inch apart on the prepared baking sheets. By hand, stud each cookie generously with pine nuts, then liberally sift the confectioners` sugar over the tops. 4. Bake the macaroons until light golden brown, 18 to 20 mins. Let cool slightly, then transfer with a metal spatula to a wire rack to cool completely. Store in an airtight container up to 1 week. Makes 4 to 4 1/2 dozen cookies. Recipe By : Sarah Leah Chase`s Cold-Weather Cooking- ISBN 0-89480-752-8