Tuesday, December 22, 2015

Italian Wedding Cookies

Welcome to the fifty-first post in my year-long Cookie Series, where I want to bring you a new and delicious cookie recipe every Tuesday of 2015!

The Cookie Series is almost over. I don't plan on having a series next year. I love the Cookie Series and I love sharing a new cookie recipe every week, but I think it's time for a change.

However, that doesn't mean it's not hard to say goodbye. I feel like I'm bidding farewell to a loved friend. Even though I'll probably go back and visit some of the recipes, it's still not the same as posting a new recipe every week.

Farewell, Cookie Series. I don't have much longer with you, but what time I do have, I hope to cherish. You have been a wonderful series.


No, these cookies aren't the size of
tennis balls; that's a tiny cup.
  • 2 1/2 cups flour
  • 1 tsp. salt
  • 1 1/2 cups (3 sticks) butter, softened
  • 3/4 cups powdered sugar
  • 1 Tbsp. vanilla
  • 1 1/2 cups pecans
  • More powdered sugar (for coating)

  1. Preheat oven to 325.
  2. Sift the flour and salt together. Set aside.
  3. Cream the butter and the sugar.
  4. Add the vanilla.
  5. Slowly mix in the flour/salt.
  6. Stir in the pecans.
  7. Roll the dough into balls and place them on parchment-lined baking sheets.
  8. Bake for 15-20 minutes. 
  9. Pull the cookies out of the oven and allow to sit until warm enough to touch.
  10. While the cookies are still warm, roll the cookies in powdered sugar.

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