Italianweddingcookies Recipes

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ITALIAN WEDDING COOKIES



Italian Wedding Cookies image

Also sometimes called 'Mexican wedding cookie', 'Russian tea cakes', or 'butterballs', can also be shaped 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 Tonkcats

Categories     Dessert

Time 15m

Yield 80 cookies

Number Of Ingredients 7

1 1/2 cups butter or 1 1/2 cups margarine, unsalted
3/4 cup confectioners' sugar
3/4 teaspoon salt
1 1/2 cups almonds, finely ground
1 tablespoon vanilla (plus 1 1/2 teaspoons)
3 cups all-purpose flour, sifted
confectioners' sugar (extra)

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.

Nutrition Facts : Calories 67.8, Fat 4.8, SaturatedFat 2.3, Cholesterol 9.2, Sodium 61.1, Carbohydrate 5.3, Fiber 0.4, Sugar 1.3, Protein 1.1

ITALIAN WEDDING COOKIES



Italian Wedding Cookies image

Provided by Food Network

Categories     dessert

Time 50m

Yield 6 dozen

Number Of Ingredients 6

1 1/2 cups unsalted butter
3/4 cup confectioners sugar, plus 1/3 cup, for rolling
3/4 teaspoon salt
1 1/2 cups finely ground blanched almonds
5 1/2 teaspoons vanilla extract
3 cups sifted all-purpose flour

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



Italian Wedding Cookies III image

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

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

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

ITALIAN WEDDING COOKIES



Italian Wedding Cookies image

Provided by Food Network

Categories     dessert

Time 50m

Yield 6 dozen

Number Of Ingredients 6

1 1/2 cups unsalted butter
3/4 cup confectioners sugar, plus 1/3 cup, for rolling
3/4 teaspoon salt
1 1/2 cups finely ground blanched almonds
5 1/2 teaspoons vanilla extract
3 cups sifted all-purpose flour

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 CAKES



Italian Wedding Cakes image

Frosted, cake-like cookies. To enjoy for special holidays I sprinkle on colored jimmies before the icing dries.

Provided by Barbara

Categories     World Cuisine Recipes     European     Italian

Yield 48

Number Of Ingredients 12

1 cup white sugar
2 eggs
1 cup milk
4 tablespoons baking powder
1 tablespoon almond extract
1 pinch salt
½ cup melted shortening
3 ½ cups all-purpose flour
2 cups confectioners' sugar
1 tablespoon almond extract
8 teaspoons water
2 tablespoons butter, melted

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Combine 1 cup sugar, 2 eggs and 1 cup milk. Add baking powder, 3 1/2 cups flour, and salt. Then add warmed, melted shortening and almond flavoring.
  • Flour a cookie sheet (no grease) and drop cookie batter from a teaspoon onto sheet. Bake for 10-15 minutes. Cookies will be cake-like. Be sure to bake them on center rack.
  • To Make Frosting: Mix together confectioners' sugar, 1 tablespoon almond flavoring, water and 2 tablespoons of melted butter. Stir and frost cooled cookies.

Nutrition Facts : Calories 99.5 calories, Carbohydrate 16.7 g, Cholesterol 9.4 mg, Fat 3 g, Fiber 0.2 g, Protein 1.4 g, SaturatedFat 1 g, Sodium 130.6 mg, Sugar 9.3 g

ITALIAN WEDDING COOKIES II



Italian Wedding Cookies II image

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

8 ounces almond paste
1 1/2 cups butter
1 cup white sugar
4 large eggs
1 teaspoon almond extract
2 cups all-purpose flour
1/4 teaspoon salt
1 (12 ounce) jar seedless raspberry jam
1 (12 ounce) package semisweet chocolate morsels, melted
food coloring (green, yellow and red)

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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