Italian Wedding Cookies Food

ITALIAN WEDDING COOKIES

Steps:

• Preheat oven to 325°F (165°C).
• Cream butter or margarine in a bowl, gradually add confectioners' sugar and salt. Beat until light and fluffy.
• Add almonds and vanilla.
• Blend in flour gradually and mix well.
• Shape into balls (or crescents) using about 1 teaspoon for each cookie.
• Place on ungreased cookie sheets, and bake for 15-20 minutes. Do not brown.
• Cool slightly, then roll in the extra confectioners' sugar.

ITALIAN WEDDING COOKIES RECIPE

Steps:

• Preheat your oven to 325"F.
• In a large mixing bowl cream together the butter and 3/4 c of the powder sugar until fluffy.
• Add the vanilla extract and little by little the ground walnuts and hazelnuts. Mix until combined.
• Start adding in the flour little by little until mixed in.
• Prepare your largest cookie sheet and using a small spoon (or small ice-cream scoop) form the cookies into balls, the size of a golfball or smaller. You should have about 45 cookies.
• Arrange all the cookies on the baking sheet without touching each other.
• Bake the cookies in the preheated 325"F oven for 20 minutes.
• Remove the wedding cookies from the oven and allow them to cool off just for a few minutes before rolling them over the reserved powder sugar. It's best that they are still a little warm so the sugar coating sticks nicely.
• Arrange the cookies on a platter and dust with more powder sugar on top before serving.

ITALIAN WEDDING COOKIES

Steps:

• Preheat the oven to 350 degrees.
• In a standing mixer fitted with a paddle attachment, combine the butter and powdered sugar. Beat on medium speed until pale, light and fluffy. Add the almond extract, salt and egg. Beat again for 1 minute. Add the flour and almond flour and mix on low until just combined.
• Scoop 1 tablespoon sized mounds and roll them in your hands. Place onto a rimmed baking sheet, press down slightly and bake for 15 to 20 minutes or until just set but not brown. Cool slightly on the tray, about 10 minutes. Dust with powdered sugar before removing to a rack to cool completely.

CHOCOLATE ITALIAN WEDDING COOKIES

Steps:

• For the cookies: Heat oven to 350 degrees. In a large mixing bowl or in the bowl of a stand mixer fitted with the paddle attachment, Thoroughly mix flour, sugar, cocoa powder, baking powder, allspice, cinnamon, cloves and salt. Add walnuts, and mix again.
• In a small saucepan, combine shortening and milk. Place over low heat until shortening melts. Remove from heat, add vanilla, and whisk to blend. Add milk mixture to flour mixture and stir until well blended. While warm, roll dough into 1- to 1 1/2-inch balls. Place about 1 1/2 inches apart on ungreased or parchment paper lined baking sheets, and bake until surface is no longer shiny, 10 to 12 minutes. Allow to cool completely.
• For icing and decorating: Place confectioners' sugar in a medium bowl and mix in enough milk to make icing just thick enough to coat the top of a cookie. Dip top of each cookie into icing, then into sprinkles, and set aside to dry. When cookies are completely dry, store in an airtight container.

ITALIAN WEDDING COOKIES

Steps:

• Preheat oven to 325 degrees F. Cream butter in a bowl. Gradually add confectioners sugar and salt. Beat until light and fluffy. Add almonds and vanilla. Blend in flour gradually and mix well. Shape into crescents using about 1 teaspoon for each cookie. Place on ungreased cookie sheets, and bake for 15 to 20 minutes. Do not brown. Cool slightly, then roll in the extra confectioners' sugar.

ITALIAN WEDDING COOKIES III

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Cream butter or margarine in a bowl, gradually add confectioners' sugar and salt. Beat until light and fluffy. Add almonds and vanilla. Blend in flour gradually and mix well.
• Shape into balls (or crescents) using about 1 teaspoon for each cookie. Place on ungreased cookie sheets, and bake for 15-20 min. Do not brown. Cool slightly, then roll in the extra confectioners' sugar.

ITALIAN WEDDING COOKIES II

Steps:

• Preheat oven to 350°F (175°C).
• In a large bowl break up the almond paste. Add the softened butter, sugar, eggs and almond extract. Beat batter until light and fluffy.
• Beat in the flour and the salt. Split the batter into thirds and add enough of the three different food colorings to each third to color the batter nicely.
• Spread the batters into three 9 x 13 and 1/4-inch deep aluminum baking pans. Be sure the batter is only about 1/8-inch thick or it will rise to high.
• Bake at 350°F (175°C) for 12 minutes.
• Cool. Remove baked and cooled cakes from pans and place on a cookie sheet or cutting board.
• Heat the jam and spread between the layers as you stack them.
• Spread the melted chocolate over the top layer and refrigerate. When stiff remove cookies from the refrigerator and let chocolate soften slightly before cutting into small rectangles.