Italian Wedding Cookies
These Italian Wedding Cookies are melt-in-your-mouth delights! A buttery treat with a nutty flavor, perfect for any celebration.
Servings: 24 servings
Ingredients
- 3 cups all-purpose flour
- 2 cups finely ground pistachios (or almonds)
- 2 cups powdered sugar divided
- 1 tablespoon vanilla extract
- 1 teaspoon salt
- 1.5 cups unsalted butter softened
Instructions
- Start by measuring out all your ingredients. This makes the baking process smoother and ensures you don’t forget anything.
- Preheat your oven to 350°F (175°C). Line your baking sheets with parchment paper to avoid sticking.
- In a large mixing bowl, cream the 1 ½ cups of softened unsalted butter with 1 cup of powdered sugar until light and fluffy. This process usually takes about 2-3 minutes with an electric mixer.
- Mix in the tablespoon of vanilla extract. Gradually add the 3 cups of all-purpose flour, 2 cups of finely ground pistachios (or almonds), and 1 teaspoon of salt. Stir until the mixture is well combined, but be careful not to overmix.
- Using your hands, form small balls of dough, about 1 inch in diameter. Place them on the prepared baking sheets, leaving some space between each cookie as they will spread slightly.
- Bake in the preheated oven for 15-20 minutes, or until the edges are lightly golden. Keep an eye on them to prevent over-baking, as you want them to remain soft and tender.
- Once baked, remove the cookies from the oven and let them cool on the baking sheet for about 5 minutes. Then, transfer them to a wire rack to cool completely. After they are cool, roll them in the remaining powdered sugar until well coated.
Equipment
- Mixing Bowl
- Electric Mixer
- Baking Sheet
- Parchment Paper
- Wire Rack
- Measuring cups and spoons
Notes
- Store cookies in an airtight container at room temperature for up to one week.
- Freeze cookies for longer storage, layered between parchment paper.
- Thaw frozen cookies at room temperature before serving and dust with powdered sugar.