Italian Wedding Cookies

These cookies are traditionally made in my family every Christmas. I have also heard them referred to as Mexican Wedding Cookies and Russian Tea Cakes. Whatever you call them, they are fabulous.




1½ cups unsalted butter (softened) ¾ cup powdered sugar, plus an extra 1½ cups for rolling ¾ teaspoon salt 1½ cups finely ground blanched almonds 5 teaspoons vanilla extract 3 cups sifted all-purpose flour

Nutritional information

No nutrition information available


Preheat oven to 325 degrees. Cream butter in a bowl. Gradually add powdered sugar and salt. Beat until light and fluffy. Add almonds and vanilla. Blend in flour gradually and mix well. Shape into balls using about 1 teaspoon for each cookie. Place on ungreased cookie sheets, and bake for 15 to 20 minutes. Do not brown. Cool slightly, then roll in the powdered sugar.