Italian Wedding Cookies

The time is drawing near for cookies to be made in preparation of Christmas Eve. What goes better with a cold glass of milk for Santa than these tried and true favorites that look like miniature snowballs? The key is to refrigerate the dough before rolling into balls, then rolling them after baking twice … once after they have slightly cooled and again after they have cooled completely. Enjoy and Merry Christmas!

Italian Wedding Cookies

Yield: 36 cookies
1-1/4 cups powdered sugar, divided
2 teaspoons vanilla extract
2 teaspoons almond extract
1/4 teaspoon salt
1-1/2 cups ground almonds
3 cups all-purpose flour

Preheat oven to 325 degrees. In the bowl of an electric mixer cream butter, 3/4 cup powdered sugar, extracts & salt until smooth, around 3 minutes. Stir together almonds & flour. Add to butter mixture until blended. Refrigerate 35-40 minutes. Roll into 1 inch balls & place on ungreased baking sheet 2 inches apart. Bake 17 minutes until just beginning to brown. Place remaining powdered sugar in a shallow dish. Let cool 10 minutes then roll in sugar. Cool completely & roll in sugar again.


One Comment Add yours

  1. Claire says:

    I made these, they were perfect! Thank you!


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