Italian Wedding Cookies

April 24, 2021

Desserts Homemaking Recipes

Italian Wedding Cookies

Italian Wedding Cookies are little powdered coated almond butter bites that are ridiculously addictive! Also called Mexican Wedding Cookies, Russian Tea Cakes, Snow Drops, and Butterballs, no wonder so many cultures include them in their own, a fabulous and special cookie.

Want to know how to keep the ball like shape while baking, and how to get the sugar to stick?

After making the batter, use a small ice cream scoop or tablespoon, scoop out dough and roll into a small ball, place on a foiled lined tray or baking sheet. Continue until all the cookie dough has been rolled into tablespoon sized balls. Cover with plastic wrap and chill in the refrigerator for one hour. Keeping the balls cold until ready to bake helps keep the ball like shape.

Then, when out of the oven and warm but touchable, roll each cookie into the powdered sugar, place on the cooling rack. They will be sticky which is what you want. Wait a few minutes and while still warm roll in the powdered sugar for a second time, place on the cooling rack. They will still be slightly sticky, but not as much as the first roll through the powdered sugar. Once cookies are completely cool, roll in the powdered sugar for a third and final time. The powdered sugar will coat the cookie perfectly, but won’t be sticky at all. Place on the cooling rack until ready to plate.

Enjoy!

Italian Wedding Cookies

Course Dessert
Prep Time 15 minutes
Cook Time 17 minutes
Chill Time 1 hour
Servings 30 cookies
Author Stasia Wimmer Boschetti

Ingredients

  • 1 cup unsalted butter (2 sticks), softened (room temperature)
  • ¾ cup powdered sugar, sifted
  • 2 teaspoons vanilla extract
  • 2 cups all-purpose flour, sifted
  • ½ teaspoon salt
  • 1 cup pecans, toasted and chopped

Coating Sugar

  • 1 ½ cups powdered sugar

Instructions

  1. In a large mixing bowl cream the butter and powdered sugar with an electric mixer. Add vanilla extract, mix until combined. Add the flour and salt and mix until combined. Stir in the chopped pecans. Using a small ice cream scoop or tablespoon, scoop out dough and roll into a small ball, place on a foiled lined tray or baking sheet. Continue until all the cookie dough has been rolled into tablespoon sized balls. Cover with plastic wrap and chill in the refrigerator for one hour.

  2. Preheat the oven to 350℉. Line a baking sheet with parchment paper and place 12 or so chilled dough balls on a sheet. Bake for 17 minutes or until the bottom and top are lightly browned. Remove from the oven and let cool for about a minute or two, but not tolong before your first roll through the powdered sugar.
  3. When out of the oven and warm but touchable, roll each cookie into the powdered sugar, place on the cooling rack. They will be sticky which is what you want. Wait a few minutes and while still warm roll in the powdered sugar for a second time, place on the cooling rack. They will still be slightly sticky, but not as much as the first roll through the powdered sugar. Once cookies are completely cool, roll in the powdered sugar for a third and final time. The powdered sugar will coat the cookie perfectly, but won’t be sticky at all. Place on the cooling rack until ready to plate.

  4. Repeat baking and coating process with remaining cookies. Enjoy!

Recipe Notes

  1. While the oven was preheating and my cookie dough balls were chilling in the refrigerator, I prepared three baking sheets with parchment paper. I left the cookie dough balls in the refrigerator until ready to palace on a baking sheet and into the oven. Keeping the balls cold until ready to bake helps keep the ball like shape.
  2. Since each cookie sheet takes about 17 minutes to bake, I put the next batch in to bake while I’m rolling the previous batch in the powdered sugar.
  3. Toast pecans on the stove in a skillet over medium heat for about 2-3 minutes. They can burn quickly, be careful. Use a wood spoon and keep the nuts moving in the skillet. Remove them to the plate to cool. If you used chopped pecans to begin with then skip the next step. If you used halved pecans, once cooled, place into a large baggie and use the back of a wood spoon to break into chopped pieces.
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