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Italian snowballs Recipe

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This recipe for Italian snowballs, by , is from The Di Vito Family Cookbook Project, 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!

Contributor:  
Contributor:  
Monica DiVito

Category:
Category:

Ingredients:  
Ingredients:  


1 ½ cups unsalted butter, room temperature
¾ cups confectioners’ sugar, plus 1 cup for rolling
¾ teaspoon salt
1 ½ cups finely ground blanched almonds
5 teaspoons vanilla extract
1 teaspoon almond extract
3 cups all-purpose flour, sifted




Directions:
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, vanilla, and almond extract. Blend in flour gradually and mix well. Shape into balls or crescents using 1 teaspoon for each cookie. Place on an ungreased cookie sheet (I used parchment paper for easy clean-up), and bake for 15 minutes. Do not brown. Cool slightly and then roll in the extra confectioners’ sugar.

Personal Notes:
Personal Notes:
Traditional Italian Wedding Christmas cookies are made in a crescent shape. I made half in a crescent shape and a half into balls. I preferred the ball shape just slightly because I felt like they were slightly more moist than the crescent shape. Also, the crescent shape didn’t cook quite as evenly as the ball shape. Both shapes still tasted great and the shape didn’t affect the flavor. If you do go for a crescent shape, just make sure to keep a close eye on your oven, as they tended to cook a bit faster than the ball shape.italian-wedding-christmas-cookies-006

 

 

 

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