These Italian wedding cookies are sometimes called Mexican wedding cookies or butterballs and can be shaped into crescents. They’re also delicious made with pecans or hazelnuts instead of almonds. Great for gifting! This recipe was given to me by a friend who grew up in central Europe; they are the best wedding cookies I’ve ever had.
Prep Time::45 mins
Cook Time::15 mins
Additional Time::15 mins
Total Time:: 1 hr 15 mins
Servings::80
Yield::80 cookies
Ingredients
1 ½ cups unsalted butter
¾ cup confectioners' sugar
¾ teaspoon salt, or to taste
1 ½ cups finely ground almonds
4 ½ teaspoons vanilla extract
3 cups sifted all-purpose flour
⅓ cup confectioners' sugar for rolling
Directions
Gather all ingredients. Preheat the oven to 325 degrees F (165 degrees C).
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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.
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Mix in ground almonds and vanilla.
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Blend in flour gradually until well-combined.
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Shape into balls (or crescents) using about 1 teaspoon for each cookie; place 1 inch apart on ungreased cookie sheets.
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Bake in the preheated oven until just browned, 15 to 20 minutes.
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Let sit until slightly cooled, about 15 minutes. Roll cookies in remaining confectioners' sugar.
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