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Irresistible Italian Wedding Cookies

Irresistible Italian Wedding Cookies That Melt in Your Mouth

Discover Irresistible Italian Wedding Cookies, a delightful festive treat that melts in your mouth, perfect for any gathering.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Cooling Time 5 minutes
Total Time 40 minutes
Servings: 45 cookies
Course: Cookies
Cuisine: Italian
Calories: 90
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookies
  • 1 cup Salted Butter Substitute with vegan butter for a dairy-free version.
  • ¾ cup Powdered Sugar Essential for that snowy finish.
  • 1 teaspoon Vanilla Extract Could be swapped for almond extract.
  • 1 cup Ground Walnuts Easily replace with ground almonds or pistachios.
  • ½ cup Ground Hazelnuts Any nut can be used if preferred.
  • 2 cups All-Purpose Flour No notable substitutes are recommended.

Equipment

  • Mixing Bowl
  • electric mixer
  • baking sheets
  • Parchment paper

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 325°F (163°C) and line the baking sheets with parchment paper.
  2. Cream 1 cup of softened salted butter and ¾ cup of powdered sugar until light and fluffy, about 3-4 minutes.
  3. Add 1 teaspoon of vanilla extract and mix. Then incorporate 1 cup of ground walnuts and ½ cup of ground hazelnuts.
  4. Gradually add 2 cups of all-purpose flour on low speed until just combined. If sticky, refrigerate for 10 minutes.
  5. Shape the dough into golf ball-sized portions, yielding around 45 cookies, and place on baking sheets.
  6. Bake for 20 minutes, checking from 18 minutes until edges are lightly golden and centers remain soft.
  7. Cool for 5 minutes before rolling each cookie in powdered sugar for a snowy finish.

Nutrition

Serving: 1cookieCalories: 90kcalCarbohydrates: 10gProtein: 1gFat: 5gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 10mgSodium: 30mgPotassium: 30mgSugar: 4gVitamin A: 250IUCalcium: 2mg

Notes

Store cookies in an airtight container at room temperature for up to 5 days or refrigerate for up to a week. Shapes can be frozen for up to 3 months.

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