ITALIAN WEDDING COOKIES III
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.
Provided by Chris Hetherington
Categories World Cuisine Recipes European Italian
Time 1h20m
Yield 40
Number Of Ingredients 7
Steps:
- Preheat oven to 325 degrees F (165 degrees C).
- 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.
- 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.
Nutrition Facts : Calories 140 calories, Carbohydrate 11.5 g, Cholesterol 18.3 mg, Fat 9.7 g, Fiber 0.9 g, Protein 2.2 g, SaturatedFat 4.6 g, Sodium 44.9 mg, Sugar 3.5 g
ITALIAN WEDDING COOKIES
Also sometimes called 'Mexican wedding cookie', 'Russian tea cakes', or 'butterballs', can also be shaped 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.
Provided by Tonkcats
Categories Dessert
Time 15m
Yield 80 cookies
Number Of Ingredients 7
Steps:
- Preheat oven to 325°F (165°C).
- 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.
- Shape into balls (or crescents) using about 1 teaspoon for each cookie.
- Place on ungreased cookie sheets, and bake for 15-20 minutes. Do not brown.
- Cool slightly, then roll in the extra confectioners' sugar.
Nutrition Facts : Calories 67.8, Fat 4.8, SaturatedFat 2.3, Cholesterol 9.2, Sodium 61.1, Carbohydrate 5.3, Fiber 0.4, Sugar 1.3, Protein 1.1
WONDERFUL WEDDING COOKIES
This is a recipe that I came up with over Christmas this year. If you like those wedding cookies (in the pink box) you will love this cookie!
Provided by surprize27_gal
Categories Dessert
Time 25m
Yield 5-6 dozen
Number Of Ingredients 8
Steps:
- In a food processor, process pecans, cinnamon and powdered sugar until fine crumbs form.
- Add in butter pieces then vanilla and coconut extracts. Scrape the bowl at least once to blend well.
- Add flour using the pulse action on food processor until everything sticks together.
- Fold in the chocolate chips.
- NOTE: (If you do not have a food processor, buy fine chopped pecan pieces and use a pastry blender).
- Refrigerate for 2 hours wrapped in plastic.
- Remove from frig and roll into 1/2 inch balls. Place cookies on a cookie sheet and bake at 375°F for 12-15 minutes. Cool for 5 minutes and roll cookies in a pie plate filled with powdered sugar. Finish by cooling on a rack.
- Hint: Cookies will not expand much in the oven. So, really load up that cookie sheet.
- Enjoy!
Nutrition Facts : Calories 805.5, Fat 56, SaturatedFat 28.5, Cholesterol 97.6, Sodium 265.3, Carbohydrate 73.1, Fiber 4.3, Sugar 31.1, Protein 8
More about "wonderful wedding cookies recipes"
WEDDING COOKIES RECIPE | KING ARTHUR BAKING
From kingarthurbaking.com
4.5/5 (64)Total Time 1 hr 25 minsServings 48Calories 90 per serving
- Preheat the oven to 325°F. Lightly grease (or line with parchment) two baking sheets., In a large bowl, beat together the butter, sugar, vanilla extract, almond extract, and salt., Beat in the almond flour, then the all-purpose flour., Scoop chestnut-sized (1") pieces of dough, and roll them into balls.
- Place the balls on the prepared baking sheets, leaving 1" between them., Bake the cookies for 15 to 20 minutes, until they feel set on top: some of them may be starting to barely brown around the edges., While the cookies are baking, put the topping sugar in a shallow bowl., Remove the cookies from the oven, allow them to cool on the pan for a few minutes, and then transfer them, 5 or 6 at a time, to the bowl.
- Roll them in the sugar to coat, then transfer them to a rack to cool., When the cookies are cool, roll them in the sugar again; they should be thoroughly coated and snowy white., Store airtight at room temperature for several days; freeze for longer storage.
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