Italian Wedding Cookies

These wedding cookies are sometimes called Mexican wedding cookies, Russian tea cakes, or butterballs and can be shaped into crescents. They also taste very good with pecans instead of almonds. This recipe was given to me by a friend who grew up in central Europe; it's the best version I've ever had.


Desserts · Cookies · International Cookie Recipes · Italy


Prep Time: 45 mins
Cook Time: 15 mins
Total Time: 1 hrs 15 mins
Additional Time: 15 mins
Servings: 80
Yield: 80 cookies

Ingredients

Ingredients List

  • 1 ½ cups unsalted butter

  • ¾ cup confectioners' sugar

  • ¾ teaspoon salt

  • 1 ½ cups finely ground almonds

  • 4 ½ teaspoons vanilla extract

  • 3 cups sifted all-purpose flour

  • ⅓ cup confectioners' sugar for rolling


Directions

  1. Preheat the oven to 325 degrees F (165 degrees C).

  2. Place butter, 3/4 cup confectioners' sugar, and salt in a large bowl; beat with an electric mixer until smooth and creamy, about 2 to 3 minutes. Mix in almonds and vanilla. Blend in flour gradually until well-combined.

  3. Shape into balls (or crescents) using about 1 teaspoon for each cookie; place 1 inch apart on ungreased cookie sheets.

  4. Bake in the preheated oven until just browned, 15 to 20 minutes.

  5. Let sit until slightly cooled, about 15 minutes. Roll cookies in remaining confectioners' sugar.


Nutrition Facts (per serving)

Nutrition Facts
70 Calories
5g Fat
6g Carbs
1g Protein


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