ITALIAN WEDDING COOKIES III RECIPE | ALLRECIPES
Also sometimes called 'Mexican wedding cookie', 'Russian tea cakes', or 'butterballs', can also be made into crescents. You can also substitute pecans and they are very good as well. This is the best version of these I have ever seen, it was given me by a friend who grew up in central Europe.
Provided by Chris Hetherington
Categories World Cuisine European Italian
Total Time 1 hours 20 minutes
Prep Time 45 minutes
Cook Time 15 minutes
Yield 80 cookies
Number Of Ingredients 7
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.
Nutrition Facts : Calories 140 calories, CarbohydrateContent 11.5 g, CholesterolContent 18.3 mg, FatContent 9.7 g, FiberContent 0.9 g, ProteinContent 2.2 g, SaturatedFatContent 4.6 g, SodiumContent 44.9 mg, SugarContent 3.5 g
MEXICAN WEDDING COOKIES RECIPE - NYT COOKING
This recipe was brought to The Times in a 1990 article about traditional Christmas cookies, but we think these butter-rich confections are delicious any time of year. Sometimes called Mexican wedding cakes (or polvorones or Russian tea cakes or snowballs), their provenance is often debated, but this much is true: they are dead-simple to make and addictive to eat. This version is done completely in a food processor, so you can clean-up in minutes, and get to the important business at hand: eating cookies and licking your fingers.
Provided by Dena Kleiman
Total Time 35 minutes
Yield 2 dozen
Number Of Ingredients 6
Steps:
- Put pecans, 1 cup of the sugar and salt in food processor and blend until nuts are ground fine. Cut the butter into tablespoon-size pieces and add it to nut mixture with processor running. Process until smooth. Add vanilla extract. Add flour and continue blending, using pulse mechanism of processor.
- Scrape dough into a bowl. Cover tightly and refrigerate one hour. 3. Preheat oven to 350 degrees.
- Scoop dough with tablespoon and form 1-inch balls by rolling dough between palms (lightly flour hands, if necessary). Place balls 1 1/2 inches apart on ungreased cookie sheets.
- Bake 15 minutes or until the cookies barely begin to brown. Cool for 2 minutes. Use small spatula to lift cookies from sheets. Roll the cookies in the remaining sugar.
Nutrition Facts : @context http//schema.org, Calories 164, UnsaturatedFatContent 4 grams, CarbohydrateContent 20 grams, FatContent 9 grams, FiberContent 0 grams, ProteinContent 1 gram, SaturatedFatContent 5 grams, SodiumContent 14 milligrams, SugarContent 12 grams, TransFatContent 0 grams
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