Mary Anne’s Italian Wedding Cookies - - Tulsa, Oklahoma - News, Weather & Sports

Mary Anne’s Italian Wedding Cookies

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Many cultures around the world have their own versions of this delicious bite-size cookie. They are sometimes called Mexican wedding cookies, Russian tea cakes, or butterballs. I saw these cookies in a 50+ Better Homes and Garden cookbook. Whatever their name, they are truly delicious and very easy to make!

1 1/2 cups butter, room temperature

3/4 cup powdered sugar

4 1/2 teaspoons pure vanilla or almond extract

1 teaspoon freshly grated lemon or orange zest, optional

3 cups all-purpose flour

1/4 teaspoon salt

1 1/2 cups finely chopped toasted pecans, almonds, or walnuts

Extra powdered sugar, for rolling finished cookies in

  • Preheat oven to 325 degrees F. Line baking sheet with parchment paper. Sift the flour and salt together twice and set aside.
  • In a large mixing bowl, cream butter with electric mixer on medium speed until light and fluffy. Gradually add the powdered sugar and mix well. Add the extract and the lemon or orange zest, if using, and beat until well blended. Blend in flour and mix well. Add nuts and mix well again.
  • Using a small or medium-size cookie scoop, drop one-inch apart on prepared baking sheet.
  • Bake 15-20 minutes, or until edges have browned slightly. Cool slightly and remove from baking sheet. Immediately roll cookies in the powdered sugar. Place sugared cookies on wire racks to cool.
  • When completely cool, roll cookies again in the powdered sugar.

Makes approximately 4-6 dozen wedding cookies, depending on the size of the cookie. Store in airtight container up to one week.

Note: Instead of shaping them into balls, they can be flattened out or even shaped into crescents. Also you can substitute lemon, maple, or orange extract for pure vanilla extract. I use just 2 teaspoons of lemon or orange extract along with the lemon or orange zest.

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