Wednesday, December 2, 2015

12 Days of Cookies: Italian Wedding Cookies by Rachel

If you've been reading my blog for a while, you may remember Rachel as she's guest posted for me before. She is one of my oldest friends (she's literally known me since the day I was born) and one of the raddest chicks I know. I'm super excited that today she's sharing her recipe for Italian wedding cookies! She comes from a super traditional Philadelphia Italian family and I love her (and her fam) to bits for it. Enjoy!

My favorite part of Christmas might be these Italian Wedding cookies. Okay, maybe my favorite part is that Christmas is now my daughters birthday, but, cookies....

I've never seen these at an actual Italian wedding- go figure- but they are a holiday staple for us.

Growing up, they never made it past the rolling in powdered sugar, we just ate them hot out of the oven. So. good luck with that.

And I know what you're thinking, there's going to be so many of them, I'll just sneak this one from the plate... No one will miss it. You're wrong- powdered sugar is the glitter of the baking world- it'll sell you out every time.

Enjoy!!


Italian Wedding Cookies


Ingredients

1 1/2 cups unsalted butter, room temp
3/4 cup powered sugar
1/2 teaspoon salt
1 and 1/2 cups ground almonds ( do it like Nonna would and buy unsalted, roasted whole almonds and pulse those puppies up in a chopper- it's better that way)
5 teaspoons vanilla extract

1 teaspoon almond extract
3 cups all purpose flour
Lots of extra powdered sugar for rolling

Preparation
Preheat oven to 325 degrees. Add butter to a large bowl and whip until soft and smooth. Slowly add in the powdered sugar and salt. Beat everything with a hand mixer until light and fluffy.


Add in your almond and vanilla extracts along with your ground almonds. Give those a stir until they are blended. Gradually add in your flour- your batter will be sort of sticky- it's all good!


On an ungreased cookie sheet (because 1 1/2 cups of butter!) roll your dough into balls- whatever size you like, but they should be popable! Place them on the cookie sheet, with a little room in between because they will spread a little. Bake about 15 minutes, or until just a little tanned! You don't want them brown.


Let them cool to the touch then roll in as much powdered sugar as your little heart desires!

And I'll just leave this here.. Because, real life, and a little girl with all the fuss. Baking, babywearing and a mombun.

About Rachel:

I'm a 30 year old mama to an almost three year old little man and an 11 month princess. I married my first love and high school sweetheart. We are entrepreneur/sort of restauranteur/Cold Stone franchisee's who are starting an all French Fry food spot in Philadelphia, PA.


 

 

 

 

 

 

 

 

1 comment:

  1. The food at this place was really amazing, the waiters were attentive, and the event captain was wonderful! I will suggest you to book grand and well decorated Los angeles wedding venues for your dreamed wedding day. Thank you so much!!

    ReplyDelete