Ingredients
- 1 1/2 cups unsalted butter
- 3/4 cup confectioners sugar, plus 1/3 cup, for rolling
- 3/4 teaspoon salt
- 1 1/2 cups finely ground blanched almonds
- 5 1/2 teaspoons vanilla extract
- 3 cups sifted all-purpose flour
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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By cookie_11906959
Pinehurst, NC
on December 05, 2012
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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!
By 1525Birchlawn
on November 12, 2012
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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?!?
By whiterose0128
on April 30, 2012
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I used 3 teaspoons of vanilla extract and 1 of almond extract. They still came out great. Very tasty.
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