Grandma Graces Italian Wedding Cookies Recipes
ITALIAN WEDDING COOKIES III
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
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
GRANDMA'S SOFT ITALIAN WEDDING COOKIES WITH FROSTING (WEDDING TRAY COOKIES) RECIPE - (4.3/5)
Provided by á-17891
Number Of Ingredients 13
Steps:
- Mix butter, sugar, eggs, vanilla, extract, flour, and baking powder in a bowl, drop on cookies sheets by teaspoons. Bake at 350°F till brown. Allow cooling then add frosting and colored sprinkles.
GRANDMA GRACES ITALIAN WEDDING COOKIES
These are not the "traditional" italian wedding cookie but something my Grandmother made for EVERYONE of her childrens and Grandchildres weddings. They travel well and are perfuect for shipping as they hold up to the beating. The Anise can be replaced with ANY flavoring. My children love almond and lemon in place of the...
Provided by Robin Mendes
Categories Cookies
Time 40m
Number Of Ingredients 15
Steps:
- 1. Preheat oven to 375 degrees
- 2. Cookies: Mix Shortening, eggs, extract until well blended. Add sugar and and salt until mixed. Slowly add milk andhalf of flour. Slowly add rest of flour. Batter should be yellow and sticky! Usng 2 teaspoons, spoon rounded teaspoons onto cookie sheet 2 inches apart. Beat saved egg white and wash cookies with it. Bake until bottoms are lightly browned 10 - 15 minutes. Dip in Icing while still warm.
- 3. Icing: In a small bowl, stir together confectioners' sugar and milk until smooth. Beat in corn syrup and almond extract until icing is smooth and glossy. If icing is too thick, add more corn syrup.
- 4. Dip warm cooking in icing. If Icing starts to get hard or if it will be a few minutes in between batches, place a damp towel over it.
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