Italian Wedding Cookies

4.6
(364)

These wedding cookies are sometimes called Mexican wedding cookies, Russian tea cakes, or butterballs and can be shaped into crescents. They also taste very good with pecans instead of almonds. This recipe was given to me by a friend who grew up in central Europe; it's the best version I've ever had.

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Prep Time:
45 mins
Cook Time:
15 mins
Additional Time:
15 mins
Total Time:
1 hrs 15 mins
Servings:
80
Yield:
80 cookies

Ingredients

  • 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

  • cup confectioners' sugar for rolling

Directions

  1. Preheat the oven to 325 degrees F (165 degrees C).

  2. Place butter, 3/4 cup confectioners' sugar, and salt in a large bowl; beat with an electric mixer until smooth and creamy, about 2 to 3 minutes. Mix in almonds and vanilla. Blend in flour gradually until well-combined.

  3. Shape into balls (or crescents) using about 1 teaspoon for each cookie; place 1 inch apart on ungreased cookie sheets.

  4. Bake in the preheated oven until just browned, 15 to 20 minutes.

  5. Let sit until slightly cooled, about 15 minutes. Roll cookies in remaining confectioners' sugar.

    close up view of a gile of Italian Wedding Cookies
    Nicole Gray

Nutrition Facts (per serving)

70 Calories
5g Fat
6g Carbs
1g Protein
Nutrition Facts
Servings Per Recipe 80
Calories 70
% Daily Value *
Total Fat 5g 6%
Saturated Fat 2g 12%
Cholesterol 9mg 3%
Sodium 19mg 1%
Total Carbohydrate 6g 2%
Dietary Fiber 0g 1%
Protein 1g
Calcium 8mg 1%
Iron 0mg 2%
Potassium 26mg 1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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