Chocolate Italian Wedding Cookies Recipes
CHOCOLATE ITALIAN WEDDING COOKIES
No one knows how or why the cookie table became a wedding tradition in Pittsburgh. Some believe the Italians started it, others the Europeans and many theorize it began during the Depression when wedding cakes weren't as common; Guests contributed cookies so the expense of an elaborate cake didn't fall on one family. Regardless of the provenance, for as long as anyone there can remember, wedding receptions have featured the tables, laden with dozens of homemade old-fashioned offerings like lady locks, pizzelles and buckeyes. These lightly-spiced chocolate-walnut cookies, part of the spread at Laura Gerrero and Luke Wiehagen's Steeltown wedding in 2009, are topped with a simple confectioners' sugar glaze and chocolate sprinkles.
Provided by Ron Lieber
Categories cookies and bars, dessert
Time 1h5m
Yield 6 to 7 dozen cookies
Number Of Ingredients 15
Steps:
- For the cookies: Heat oven to 350 degrees. In a large mixing bowl or in the bowl of a stand mixer fitted with the paddle attachment, Thoroughly mix flour, sugar, cocoa powder, baking powder, allspice, cinnamon, cloves and salt. Add walnuts, and mix again.
- In a small saucepan, combine shortening and milk. Place over low heat until shortening melts. Remove from heat, add vanilla, and whisk to blend. Add milk mixture to flour mixture and stir until well blended. While warm, roll dough into 1- to 1 1/2-inch balls. Place about 1 1/2 inches apart on ungreased or parchment paper lined baking sheets, and bake until surface is no longer shiny, 10 to 12 minutes. Allow to cool completely.
- For icing and decorating: Place confectioners' sugar in a medium bowl and mix in enough milk to make icing just thick enough to coat the top of a cookie. Dip top of each cookie into icing, then into sprinkles, and set aside to dry. When cookies are completely dry, store in an airtight container.
Nutrition Facts : @context http, Calories 103, UnsaturatedFat 3 grams, Carbohydrate 15 grams, Fat 5 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 1 gram, Sodium 29 milligrams, Sugar 9 grams, TransFat 0 grams
ITALIAN WEDDING COOKIES
Steps:
- Preheat oven to 325 degrees F. Cream butter 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 crescents using about 1 teaspoon for each cookie. Place on ungreased cookie sheets, and bake for 15 to 20 minutes. Do not brown. Cool slightly, then roll in the extra confectioners' sugar.
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
CHOCOLATE MEXICAN WEDDING COOKIES
A chocolate version of the Mexican Wedding Cookie.
Provided by Karen Ginnis
Categories World Cuisine Recipes Latin American Mexican
Yield 8
Number Of Ingredients 10
Steps:
- In a large bowl, cream the butter and 1/3 cup confectioner's sugar until light and fluffy. Add the vanilla extract.
- In a separate bowl, combine the flour, ground pecans, 1/2 cup ground chocolate, cinnamon and salt; mix well.
- Gradually add the dry ingredients to the creamed mixture.
- Wrap dough in plastic wrap and chill 1 to 2 hours, or until firm.
- Preheat oven to 325 degrees F (180 degrees C).
- Shape the dough into 1-inch balls. Place balls 1 inch apart on an ungreased baking sheet. Bake 15 to 18 minutes, or until the cookies are firm to the touch. Cool 1 minute on the baking sheet, then transfer to a wire rack.
- For the coating, sift 1/2 cup of the confectioner's sugar and 1/4 cup of the ground cocoa into a shallow bowl. While cookies are still warm, roll them in the coating.
Nutrition Facts : Calories 517.4 calories, Carbohydrate 45.7 g, Cholesterol 61 mg, Fat 36.9 g, Fiber 2.8 g, Protein 4.7 g, SaturatedFat 18.8 g, Sodium 167.1 mg, Sugar 22.1 g
CHOCOLATE MEXICAN WEDDING COOKIES
A lovely cookie recipe that I got from a friend...its very tasty. I hope that you will enjoy this quick and easy to make recipe. They taste best after a few days.
Provided by Baby Kato
Categories Dessert
Time 28m
Yield 12-24 cookies
Number Of Ingredients 11
Steps:
- Preheat oven to 325 degrees F (180 degrees C).
- In a large bowl, cream butter, 1/3 cup of powdered sugar until light and fluffy.
- Add the vanilla extract.
- In a small bowl, mix the flour, ground pecans, 1/2 cup grated chocolate, cinnamon, cayenne pepper and salt together well.
- Gradually add the dry ingredients to the creamed mixture.
- Wrap the dough in plastic wrap and chill for two hours, until firm.
- Shape the dough into 1-inch balls and place balls 1 inch apart on an ungreased baking sheet.
- Bake in a 325 degree oven for 15 - 18 minutes. The cookies should be firm to the touch, then cool for 1 minute, and transfer to a wire rack to finish cooling.
- In a small bowl mix together the 1/2 cup of the powdered sugar and 1/4 cup of ground cocoa.
- Coat the the cookies while still warm in the sugar and cocoa mix.
- Enjoy!
ITALIAN WEDDING COOKIES II
This recipe is an old time favorite of ours. All the kids love these and so do we! Hope you get all the nice compliments as I do when you make them.
Provided by Tonkcats
Categories Dessert
Time 12m
Yield 36 cookies
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F (175°C).
- In a large bowl break up the almond paste. Add the softened butter, sugar, eggs and almond extract. Beat batter until light and fluffy.
- Beat in the flour and the salt. Split the batter into thirds and add enough of the three different food colorings to each third to color the batter nicely.
- Spread the batters into three 9 x 13 and 1/4-inch deep aluminum baking pans. Be sure the batter is only about 1/8-inch thick or it will rise to high.
- Bake at 350°F (175°C) for 12 minutes.
- Cool. Remove baked and cooled cakes from pans and place on a cookie sheet or cutting board.
- Heat the jam and spread between the layers as you stack them.
- Spread the melted chocolate over the top layer and refrigerate. When stiff remove cookies from the refrigerator and let chocolate soften slightly before cutting into small rectangles.
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