3/4 c. soft clarified butter (obtained from 1/2 lb. butter)
1 c. superfine sugar (can also put regular sugar in a blender)
1 c. flour, sifted
24 pine nuts (optional)

Beat butter with electric mixer until white and fluffy. Add sugar gradually and beat 20 minutes. Add flour gradually and continue beating. When dough is too stiff for mixer, use a spoon.

When dough is smooth, shape some into a 3/4 inch thick roll or snake. Slice it diagonally into 3 1/2 inch lengths. Form the lengths into soft "S" shapes as you put them on the ungreased cookie sheet. Put a pine nut on each cookie.

Bake at 425 degrees for 12-15 minutes; do not brown the tops. Let cool 30 minutes on the pans before removing with a spatula.