Italian Wedding Cookies

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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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I really liked this recipe.

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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.

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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

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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/

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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.

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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.

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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!

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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

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I rolled the dough into 1 in. ball to make it even easier.