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"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

ITALIAN WEDDING CAKES Recipe

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This recipe for ITALIAN WEDDING CAKES is from The Cookie Lady's Hall of Fame Cookies and More, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 1/2 cup unsalted butter
3/4 cup powdered sugar
3/4 teaspoons salt
1 1/2 cups ground almonds
4 1/2 teaspoons vanilla
3 cups flour
1/2 cup powdered sugar for rolling
Directions:
Directions:
Preheat oven to 350 degrees. In a large bowl beat together butter, powdered sugar, vanilla and salt, until light and fluffy. Gradually beat in flour, until well blended. Stir in almonds. Drop dough by rounded teaspoonfuls, 1 1/2 inches apart, on ungreased baking sheets, or roll dough into balls or crescent shapes and place on ungreased baking sheets. Bake 13-15 minutes or until edges begin to brown lightly. Remove cookies from baking sheets.. Cool on racks. While warm sift powdered sugar generously over tops.
Personal Notes:
Personal Notes:
These cookies originated in Southwest Pennsylvania by Eastern European, Italian, and Greek immigrants who wanted to bring a taste of the homeland to the new world.
They are also called Russian Tea Cakes, Mexican Wedding Cakes, and Polvorones from the Spanish word for powder or dust.

Make sure to sift the powdered sugar over the cookies twice!!

 

 

 

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