Italian Wedding Cookies

 These little gems are just about my favorite cookies ever! Just ask my previous roommates, Mark, Justin and Dafina and they can tell you how delicious they are...Every time I made a batch, they disappeared in about 2 days :-)

Any who I've been promising I'd post this recipe for a while now, after having made them on three different occasions with success and so here I finally did it!

I'm sorry for the long break between posts but I should be posting more consistently now because I am a college graduate and I am on break, therefore I have lots of time. I will also be updating more about my life as I do these posts so keep on reading! The blog will just continue to improve now.

 Oh and a little bit of background info about these cookies: So Livio and I had them for the first time in Washington D.C. from Whole Foods for breakfast every day. They were so delicious and I missed them so much that I promised that I would get around to making them. While searching for recipes I was shocked at how simple they are for being so delicious! Just 5 ingredients and you can do it all in one bowl!.. I know amazing right? So there is really no excuse not to make these, especially it being the holidays and all they are perfect to give as a gift, make for your family or bring to a Christmas party. They keep for up to 5 days as well.

Italian Wedding Cookies


Ingredients:
2 Sticks of salted butter (1 cup) softened on the counter for several hours
1 1/2 cups powdered sugar, divided
2 cups flour
1 cup finely chopped pecans (any nut will work though, if you prefer almonds or hazelnuts, go for it!)
1 tsp vanilla extract


With a an electric mixer beat butter until light and fluffy. Add 3/4 cup of powdered sugar and cream together.

Combine flour, salt and chopped nuts in a separate bowl. Add the dry ingredients to the sugar mixture and beat until just combined. Stir in vanilla.

Shape the dough into a disk, wrap in plastic, and refrigerate for 30 minutes to an hour (or as long as 2 days).

Heat the oven to 350 degrees (F).

Take the dough out of the refrigerator and roll into 1-inch balls and place on ungreased cookie sheet an inch apart.

Bake for 10-12 minutes until set, but only barely browned on top.

Put the remaining sugar in a shallow bowl.  Cool the cookies on the baking sheet until you can handle them. Roll each cookie in the sugar and put on rack to finish cooling. Once cool, roll them in the powdered sugar.

Enjoy with coffee or tea for breakfast, an afternoon snack or dessert!