Italian Wedding Cookies
Creamy, buttery, melt-in-your-mouth Italian Wedding Cookies are delightful treats perfect for any occasion.
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Servings: 24 cookies
Calories: 100kcal
Equipment
- Mixing Bowl
- Baking Sheet
- Parchment Paper
Ingredients
Ingredients
- 2 cups All-purpose flour Measured and sifted if desired.
- 1 cup Powdered sugar Divided; 1/2 cup for dough, 1/2 cup for rolling.
- 1 cup Ground almonds Finely ground or almond meal for texture.
- 1 cup Unsalted butter Softened to room temperature, not melted.
- 1 teaspoon Vanilla extract Pure for best flavor.
- 1 teaspoon Almond extract Enhances almond notes; use sparingly if strong.
Instructions
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone mat for easy cleanup.
- In a mixing bowl, cream together the softened butter and 1/2 cup powdered sugar until light and fluffy, about 2 to 3 minutes.
- Add the vanilla and almond extracts, mixing until fully combined.
- Gradually add the all-purpose flour and ground almonds, mixing until a soft, slightly crumbly dough forms.
- Shape the dough into small balls (about 1 inch) or crescents and place them 1 inch apart on the prepared baking sheet.
- Bake for 10 to 15 minutes or until the edges are lightly golden but the centers remain pale.
- Let the cookies cool on the sheet for 5 minutes, then gently roll them in the remaining powdered sugar while still slightly warm.
Notes
Store in an airtight container for up to 5 days. For longer storage, freeze baked cookies for up to 3 months.
Nutrition
Calories: 100kcal | Carbohydrates: 10g | Protein: 1g | Fat: 6g | Saturated Fat: 4g | Cholesterol: 20mg | Sodium: 50mg | Potassium: 30mg | Sugar: 5g | Vitamin A: 200IU | Calcium: 10mg | Iron: 0.5mg