1 1/4 cup butter
1 cup powdered sugar
1 teaspoon salt
3 teaspoons vanilla extract
1 teaspoon almond extract
1 1/4 cup ground almonds
3 cups flour
A bowl of powdered sugar as needed for coating the finished cookies


1. Mix the sugar and butter with mixer.
2. Add the almond and vanilla extracts with the salt. After mixing, add the almonds.
3. Add flour to the mix and incorporate all of the flour. It should only take about 20 seconds and be crumbly to the touch.
4. Roll dough into 1 inch balls, about golf ball size. Place on a baking pan that is greased or use parchment paper. Place the balls about 1 inch apart.
3. Bake at 350 degrees F. for 15 minutes. (Makes around 60 cookies)
4. When they cool, roll them in powdered sugar.

Recipe courtesy of Jennifer Scala-McGrath, Cookies by Jenn, 2011.

This cookie is an Italian favorite and easier to make than you would think.  It is similar to a Mexican Wedding cookie, but it uses butter and almonds instead of the Crisco and pecans in the Mexican version. There are other versions of a similar cookie such as the Russian Tea Cake and the Snowball Cookies by Laurel Tarantino that won the first annual Good Morning Gloucester Holiday Cookie Contest.

Jennifer Scala-McGrath of Cookies by Jenn says that you can make the batter up to a few days ahead and refrigerate, but be sure to bring the dough to room temperature before rolling into the balls.

As with many experienced bakers, Jennifer uses a stand mixer but if you do not have one you can mix by hand or with a hand mixer. She also uses parchment paper instead of greasing the pans, but again that would be your choice.

Italian Wedding Cookies
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