Italian Wedding Cookies

“The Cookies were really good. They were like a shortbread cookie. But I did not use the almonds. I used Fishers nut topping instead. My kids really liked them.”

“These are wonderful cookies, a wonderful standard in many cultures with variations. As previous reviews state, the choice of nuts is up to you, let your imagination, your budget and convenience be your guide. As for flavoring, there are many options as well, including some sweet spices, such as cardomom. This time I used rose water, a good quality rose water that holds up in baking, that I purchased from an Arabic store, using about 1/3 more than the measurement for vanilla. In the past, I have added lemon juice and zest, along with using walnuts, for a great result. These cookies do not spread, despite the batter being very sticky, so feel free to place them closer than you normally would on the cookie sheet, so that you can get them all done more quickly. Mine were done baking on an Airbake cookiesheet when set and a very pale golden just on the bottom, resulting in a very fine sandy cookie, heavenly. I found I needed more powdered sugar than called for, as I rolled them in powdered sugar when hot, and then again after that “set” on the cookies, so they would not have any stickiness. I was very happy with these, very good results.”

“I have been searching for a recipe for a cookie my mom made when I was a child.It was a mint chocolate chip snowball cookie.Couldn’t find it so I decided to improvise.I made this recipe and used 1 tsp vanilla, 1/2 tsp peppermint extract and 1 c. mini semi-sweet chocolate chips.BEST COOKIE EVER!!Melt in your mouth yummy!Just exactly like I remember, maybe even better.”

“SO good! These just melt in your mouth. Little cookie packed full of flavor. The dough freezes well. Made the dough up a week ahead of time and thawed in the fridge the day before I planned to bake them. Turned out perfect. Thanks for the great recipe!”

“If you are looking for authenic Italian wedding cookies, this is THE recipe. I had lost my great great grandmothers recipe many years ago but had been longing for a taste of the “Old Country” so I was thrilled to find this recipe.Excellent!”

“I used maple extract and finely chopped walnuts.. was to die for and got rave reviews at the Italian Restaurant I work at.. I posted a pic of them.. They come out a little darker in color since I used maple…definitely a keeper.”

“These are great!! Not too sweet – they make a nice tea cookie. There is an authenticity to this recipe that you can taste. I halved the recipe and eyeballed a few of the measurements (I may have added a few extra splashes of vanilla ;)). I will definitely be adding these to my list of Christmas cookies to make this year!”

“Easy to make and delicious.I used pecans instead since I had an abundance of them in my freezer.Highly recommend this recipe!”

“These disappeared fast, so my family did like them, but I think next time I’ll include some bigger pieces of nuts, I missed having a little more texture. Definitely a great recipe though.”

“These cookies are good and easy to make.Made balls and crescent shapes and added salted peanuts (chopped). Just melted in your mouth. Rolled in powdered sugar when slightly cooled off then rolled them again after the cookies were cooled off completely.Yum!!!”

“Tonkcat thank you so much for sharing this lovely recipe. I enjoyed these cookies so much, it was hard to stop eating them. I substituted salted mix nuts for the pecans, as I didn’t have any. I will be making these tender, melt in your mouth treats again and again.”

“These cookies are very easy to make, and they make quite a lot. I like to undercook them just a tad, because I like them a little chewier than crisper.Thanks!~!”