Italian Wedding Cookies Iii Recipes

ITALIAN WEDDING COOKIES RECIPE

Steps:

• Preheat your oven to 325"F.
• In a large mixing bowl cream together the butter and 3/4 c of the powder sugar until fluffy.
• Add the vanilla extract and little by little the ground walnuts and hazelnuts. Mix until combined.
• Start adding in the flour little by little until mixed in.
• Prepare your largest cookie sheet and using a small spoon (or small ice-cream scoop) form the cookies into balls, the size of a golfball or smaller. You should have about 45 cookies.
• Arrange all the cookies on the baking sheet without touching each other.
• Bake the cookies in the preheated 325"F oven for 20 minutes.
• Remove the wedding cookies from the oven and allow them to cool off just for a few minutes before rolling them over the reserved powder sugar. It's best that they are still a little warm so the sugar coating sticks nicely.
• Arrange the cookies on a platter and dust with more powder sugar on top before serving.

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

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.

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

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.

ITALIAN WEDDING COOKIES II

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.

ITALIAN WEDDING COOKIES

Steps:

• Preheat the oven to 325 degrees F (165 degrees C).
• 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.
• Shape into balls (or crescents) using about 1 teaspoon for each cookie. Place on ungreased cookie sheets.
• Bake in the preheated oven until barely browned, 15 to 20 minutes.
• Let sit until slightly cooled, about 15 minutes. Roll cookies in remaining confectioners' sugar.