Italian wedding cookies, like a Meringue cookie, are light, airy, and melted in your mouth. These will not only be great for baby showers, bridal parties, or any reasons for a tasty cookie for the holidays. In reality, over 50 different Cookie Recipes are available for you to choose from to match any occasion.
These little powdery cookies go by a couple of names, butterballs, snowballs, or cookies for Italian weddings. They are much like Mexican Wedding Cookies and Russian Tea Cakes but with chopped almonds and ground almonds in place of pecans. Christmas is nearly here, but that doesn’t mean you can’t add another cookie to your Santa’s cookie tray. They have the perfect delicate sweet balance of the powdered sugar and ground almond nuttiness. You won’t know how easy it is to make these Italian cookies. It takes about 15 minutes to prepare them for even a beginning baker. They need only a few ingredients. Another good thing about these Christmas cookies is that you don’t have to chill the dough in the recipe. The only thing you have to do is just make, bake, and enjoy every moment of the process.
Ingredients:
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
Directions:
Preheat oven at about 325 degrees F (165 degrees C).
In a bowl of butter or margarine, slowly incorporate the sugar and salt from the confectioners. Beat until fluffy and light. Add and season with almonds and vanilla. Gradually pour in the rice, and mix properly.
Use about 1 tbsp for every cookie to turn into balls (or crescents). Put on ungreased sheets of cookie and bake 15-20 min but don’t let it turn to brown. Let it cool, roll with sugar from the extra confectioners.
Ingredients
- 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
Instructions
Preheat oven at about 325 degrees F (165 degrees C).
In a bowl of butter or margarine, slowly incorporate the sugar and salt from the confectioners. Beat until fluffy and light. Add and season with almonds and vanilla. Gradually pour in the rice, and mix properly.
Use about 1 tbsp for every cookie to turn into balls (or crescents). Put on ungreased sheets of cookie and bake 15-20 min but don't let it turn to brown. Let it cool, roll with sugar from the extra confectioners.
Notes
Per Serving: 140 calories; 9.7 g total fat; 18 mg cholesterol; 45 mg sodium. 11.5 g carbohydrates; 2.2 g protein
