Italian Wedding Cookies

Total Time:
50 min
Prep:
30 min
Cook:
20 min

Yield:
6 dozen

Ingredients
Directions

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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    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! 
    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?!?
    I used 3 teaspoons of vanilla extract and 1 of almond extract. They still came out great. Very tasty.
    I really liked this recipe.
    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.
    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  
     
    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 http://rocksrecipies.blogspot.com/
    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.

     
    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.
    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!
    I used 3 tsp of almond extract and 2 tsp of vanilla extract so that I would get that great almond flavor that I am used to and the cookies turned out fabulous. Very yummy
    I rolled the dough into 1 in. ball to make it even easier.
    very easy to make and wonderfully tasty!!
     
    Thanx!!!!
    Good cookie.
    These cookies are a HUGE hit every time I bake them! They fill my house with a wonderful vanilla scent! I can't wait to try this recipe with my new Neilsen-Massey vanilla, instead of regular store brand vanilla extract....should be wonderful!
    LOVE these cookies! They are so easy and quick to make. I added a little bit of lemon zest and used 2tsp almond extract instead of the vanilla (I was out). I also used a small (~1 to 1.5") ice-cream scoop to make balls of dough, they come out really nice looking and consistent size.
     

     
    You CAN'T go wrong with these!!!
    Found this recipe last year and have made it again this year and will every Christmas. It is now in my permanent file for cookies. Easy, unfussy, attractive for gift-giving in tins, or just to serve on a plate...all in all, very pleased with this one. To make crescents, roll dough in tubes the width of a finger, cut off sections about 1 1/2 to 2 inches in length. With your finger as a 'dowel', wrap/bend the dough around your finger...you have made a crescent.
    these were great, a little buttery at first, but if you let them sit overnight and cool so that the powdered sugar melts into them, they taste gourmet
    The prep time was right on. The cookies had to stay into the oven longer due to different oven temperatures. I had to add another 7 minutes on to the cooking time. Everyone who ate them said they were fantastic!
    To see how to shape the cookies into crescents, look at the recipe video of the day today.
    But we make them into small balls ... makes it easy to roll in extra confectioners sugar too! Big hit ... bite size and delicious!
    For whoever has made this recipe (and I have made versions of it): is 5-1/2 tsps the amount of vanilla you used? Did you find it overpowering? Thanks!
    This is so poorly written -- "shape into crescents". And how do I do that? Isn't that worth explaining. Not everyone KNOWS how -- I actually know a couple of different ways. How do I know which way they should be shaped? I'd read Rocco's mind, but the print is too small.
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