Italian Wedding Cookies

Total Time:
50 min
30 min
20 min

6 dozen


Preheat oven to 325 degrees F. Cream butter 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 crescents 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 extra confectioners' sugar.

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Cooking Tips
4.2 23
OK. These are great just as written. A couple of suggestions. 1. Dust your board with 10X sugar--don't skimp. 2. Use a 1 TBLS scoop and place 12 level balls of dough on the 10X sugar. Roll into 3" logs and shape into the crescent. 3. Transfer to a large cookie sheet lined with parchment paper (the best thing since Velcro!. My oven took 15 minutes at 325F. The recipe says use tsps. full not tbls.--it must be a typo. You will get almost exactly 60 using a 1 tbls. scoop. The only real change I made was to use 2 tsps. of almond extract and 2 tsps. of vanilla extract. If you follow the recipe and use the ingredients called for, you cannot go wrong. It's only when we make changes that we think will work--like using margarine or melting the butter first--that we get into trouble. I have been eating these all my life--it is exactly as I remember them! Enjoy! item not reviewed by moderator and published
I really do not know why this recipe does not have 5 stars! I followed the recipe to the letter with AMAZING results and rave reviews from family and friends. And I looked at a lot of recipes!! Who better to know how to make the perfect Italian Wedding cookie than Rocco DiSpirito and mama?!? item not reviewed by moderator and published
I used 3 teaspoons of vanilla extract and 1 of almond extract. They still came out great. Very tasty. item not reviewed by moderator and published
I really liked this recipe. item not reviewed by moderator and published
I have been looking for a good recipe for these particular cookies for a long time. I wasrelying on my memory for a certain taste I remembered from some time ago. This recipe is it. I had some difficulty making the cresent shape but, finally got the hang of it. I was already making other "ball" cookies and wanted the different shape. Thanks soooo much for reviving this memory for me. item not reviewed by moderator and published
All is Great But DO NOT PUT IN MORE THAN 1 TSP of Vanilla Never use 4 or 5 or your entire batch is Ruined I found out the hard way item not reviewed by moderator and published
This time of year I make tons of cookies, this recipe was easy to prepare and tasted good. Adding different flavorings and coloring to this dough is easy. I Like recipes and have a recipe blog you can check out if you like at item not reviewed by moderator and published
I really liked this recipe. I made them into balls instead of crescents. Zero problems in prep - and they baked up perfectly. They are fragile, so you'll want to move them to the cooling rack carefully. Let them cool until just slightly warm before rolling or dusting them with powdered sugar. I didn't use 5 1/2 tsp vanilla - seemed like overkill. I used 4 on one batch and 2 tsp vanilla and 1 anise extract in the second. item not reviewed by moderator and published
This cookie recipe did not work for me. Made it twice. Both times, I noticed the consistency of the dough was a sticky mess. Impossible to roll into balls. I watched them while they were baking. They melted flat after 5 minutes in the oven. It wasn't until the 3rd time around that I had to play with the recipe, and I ended up adding an additional half cup at a time until I finally used more than six cups of flour total to get the dough to turn out to a somewhat decent consistency, but by then I ran out of flour after trying to make it twice. Very buttery, flaky, and crumbly cookie. I would suggest cutting the butter down by half to get this cookie to turn out right. One plus, the flavor of the cookie was great, but I'm not sure why the texture turned out to be a crumbly mess. item not reviewed by moderator and published
I made these cookes as one of the finger sweets for my daughter's wedding reception. I also used 3 tsp of almond and 2.5 tsp of vanilla to give the cookie more of an almond flavor. I used a powder shaker to coat the crescent cookies with powdered sugar. The cookies are fragile so handle with care. A big hit! item not reviewed by moderator and published

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