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
ITALIAN WEDDING COOKIES II
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
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.
ITALIAN WEDDING COOKIES
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
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 COOKIES II
This is a delicious moist cookie which is a favorite of ours. You'll love it.
Provided by PGOETZ719
Categories World Cuisine Recipes European Italian
Time 45m
Yield 36
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
- In a medium bowl, cream together 1/2 cup butter and white sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla and ricotta cheese. Combine the flour, baking soda and salt; gradually stir into the cheese mixture. Drop by rounded teaspoonfuls 2 inches apart onto the prepared cookie sheets.
- Bake for 8 to 10 minutes in the preheated oven, or until edges are golden. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
- In a medium bowl, cream together the remaining butter and confectioners' sugar. Beat in vanilla and milk gradually until a spreadable consistency is reached. Frost cooled cookies.
Nutrition Facts : Calories 114.4 calories, Carbohydrate 17.9 g, Cholesterol 20.8 mg, Fat 4.1 g, Fiber 0.2 g, Protein 1.8 g, SaturatedFat 2.4 g, Sodium 68.6 mg, Sugar 12.2 g
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