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.

• Preparation Time: 40 mins
• Cooking Time: 15 mins
• Total Time: 55 mins
• Calories: 70 Calories

Ingredients

• ¾ teaspoon salt
• 3 cups sifted all-purpose flour
• ¾ cup confectioners' sugar
• 4 ½ teaspoons vanilla extract
• 1 ½ cups unsalted butter
• 1 ½ cups finely ground almonds
• ⅓ cup confectioners' sugar for rolling

Recipe Instructions

Step 1

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

Step 2

Beat butter, 3/4 cup confectioners' sugar, and salt in a mixing bowl until light and fluffy, 2 to 3 minutes. Mix in almonds and vanilla. Blend in flour gradually until well-combined.

Step 3

Shape into balls (or crescents) using about 1 teaspoon for each cookie. Place on ungreased cookie sheets.

Step 4

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

Step 5

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