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.
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ITALIAN WEDDING COOKIES

No, these cookies aren't the size of
tennis balls; that's a tiny cup.
INGREDIENTS;
  • 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)

DIRECTIONS:
  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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