Then, once they cool completely, roll them in sugar again. Roll them once as soon as they’re cool enough to handle. Otherwise, the cookies will be underbaked in the middle.

Use an ice cream scoop to get uniform cookie sizes.

If you want to be sure, you can line your pan with parchment paper, or use a silicone mat. The cookies have a lot of butter in them, so you don’t really need to worry about them sticking to the pan. However, it’s best to add the flour with a spatula to keep from overmixing. The dough can be tough to work with at first, so electric mixers make the most sense. If you forget, just pop it in the microwave in 15-second increments until softened, but not warm. Take the butter out of the fridge 10 minutes before use.

Let the butter soften slightly before use.

Chilled dough is much easier to work with. Put the dough in the fridge for about 30 minutes before trying to shape it.

When you first make the dough, it’ll be very sticky. If you don’t like the added effort, just get store-bought toasted almonds. Wait for them to cool for 10 minutes before grinding. Then, pop them into a 325-degree-Fahrenheit oven for 8 to 10 minutes. For a nuttier flavor, place the almonds on a baking sheet. Keep these tips in mind when making your Italian wedding cookies: Serve and enjoy! Tips for Making the Best Cookies Roll them until they are well-coated on all sides. Then, pour the remaining powdered sugar into a bowl and roll each cookie in the sugar. Remove the cookies from the oven and let them cool for 5 minutes. Then, transfer them to a cookie sheet.īake the cookies for 15 to 20 minutes or until they’re a pale yellow to light tan color.Ĥ. Shape the cookie dough into teaspoon-sized balls. Stir gently, but ensure everything is well mixed.ģ. Finally, use a spatula to mix in the sifted flour. Then, add the ground almonds and vanilla. As the butter softens, gradually add 3/4 cup of powdered sugar and the salt.Ĭontinue to beat the mixture for 5 to 7 minutes.

Start by using an electric mixer at medium speed to beat the butter. Preheat the oven to 325 degrees Fahrenheit.Ģ. Regular all-purpose flour works fine for these cookies.įollow these steps to make your Italian wedding cookies:ġ. They give the cookies their light, nutty taste and chewy texture. These make up the majority of the batter. ( Note: Powdered sugar and confectioners’ sugar are the same.) You’ll also use it to coat the cookies once they’re ready. You’ll add powdered sugar to the batter to sweeten it. Unsalted butter works best for this recipe because you’ll add extra salt later. Most of what you’ll need for these cookies are common pantry staples. They’re so heavenly that they’re mostly reserved for weddings and special occasions.īut because they’re such a breeze to make, there’s no need to wait for a holiday. They crumble like sand and melt as you chew. The shortbread cookies have a wonderful texture, as well. Plus, I love how the powdered sugar coating melts in your mouth. They’re also frosted with powdered sugar to create a magnificent snowball look. However, this version’s flavor mostly comes from almonds, butter, and vanilla. They then cover them in a sugar glaze and dress them up with colored nonpareils. Traditionally, chefs flavor the cookies with anise. They’re also light and airy, despite being made primarily from almonds and butter. Italian Wedding Cookies RecipeĬalled anginetti or ancinetti, Italian wedding cookies are soft, pillowy shortbread cookies. So, put on your apron, and let’s get to it. Their simplicity makes them the perfect cookie treat for practically any occasion. In short, they’re downright addictive.Īnd don’t feel like you only need to serve or eat them at a wedding. Their incredible melt-in-your-mouth texture.Īll Italian wedding cookies are wonderfully soft, buttery, crumbly, and nutty.

Easy cookie recipes for weddings