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Delicious Italian Wedding Cookies

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“This Delicious Italian Wedding Cookies also sometimes called ‘Mexican wedding cookie’, ‘Russian tea cakes’, or ‘butterballs’, can also be made into crescents. You can also substitute pecans and they are very good as well. This is the best version of these I have ever seen, it was given me by a friend who grew up in central Europe.”

Prep: 45 m Cook: 15 m Ready In 1 h 20 m

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Delicious Italian Wedding Cookies

To make this Delicious Italian Wedding Cookies, You’ll need the following Ingredients:

Ingredients:

1 1/2 cups unsalted butter

3/4 cup confectioners’ sugar

3/4 teaspoon salt

1 1/2 cups finely ground almonds

4 1/2 teaspoons vanilla extract

3 cups sifted all-purpose flour

1/3 cup confectioners’ sugar for rolling

Directions:

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

2. Cream butter or margarine in a bowl, gradually add confectioners’ sugar and salt. Beat until light and fluffy. Add almonds and vanilla. Blend in flour gradually and mix well.

3. Shape into balls (or crescents) using about 1 teaspoon for each cookie. Place on ungreased cookie sheets, and bake for 15-20 min. Do not brown. Cool slightly, then roll in the extra confectioners’ sugar.

Pin this recipe to save it in relevant boards, use the Pin button below and enjoy.

Delicious Italian Wedding Cookies

"This Delicious Italian Wedding Cookies also sometimes called 'Mexican wedding cookie', 'Russian tea cakes', or 'butterballs', can also be made into crescents. You can also substitute pecans and they are very good as well. This is the best version of these I have ever seen, it was given me by a friend who grew up in central Europe."

  • 1 1/2 cups unsalted butter
  • 3/4 cup confectioners' sugar
  • 3/4 tsp salt
  • 1 1/2 cups finely ground almonds
  • 4 1/2 tsp vanilla extract
  • 3 cups sifted all-purpose flour
  • 1/3 cup confectioners' sugar for rolling
  1. Preheat oven to 325 degrees F (165 degrees C).

  2. Cream butter or margarine in a bowl, gradually add confectioners' sugar and salt. Beat until light and fluffy. Add almonds and vanilla. Blend in flour gradually and mix well.

  3. Shape into balls (or crescents) using about 1 teaspoon for each cookie. Place on ungreased cookie sheets, and bake for 15-20 min. Do not brown. Cool slightly, then roll in the extra confectioners' sugar.