Classic Wedding Cookies
Buttery, melt-in-your-mouth wedding cookies! Also known as Italian wedding cookies, Mexican wedding cookies, and Russian tea cakes — perfect for weddings and holidays.
Ingredients
- 1 cup butter softened
- ½ cup powdered sugar
- 1 tsp vanilla extract or almond extract or ½ vanilla and ½ almond
- 1 cup finely chopped pecans
- 2 cups all-purpose flour or gluten-free flour
- additional flour for rolling
Instructions
- Preheat oven to 350°F.
- In a mixing bowl, cream together softened butter and powdered sugar until light and smooth.
- Mix in extract(s).
- Stir in nuts.
- Gradually add flour and mix until a soft dough forms.
- Roll dough into 1-inch balls and place on ungreased baking sheet.
- Bake for 11–12 minutes until bottoms are lightly golden. Do not overbake.
- Cool slightly on the pan until warm but not hot.
- Roll cookies in powdered sugar.
- Let cool completely, then roll again in powdered sugar for a snowy finish.
- Store in airtight container up to 7 days or freeze up to 3 months.
Notes
Nutritional Information
Serving Size: 1 cookieYield: 24 cookies
Per Cookie (Approximate)
- Calories: 135
-
Total Fat: 9g
- Saturated Fat: 4.5g
- Cholesterol: 18mg
- Sodium: 5mg
-
Total Carbohydrates: 12g
- Dietary Fiber: 0.5g
- Total Sugars: 4g
- Protein: 2g
Nutritional Notes
- Values may vary depending on whether you use pecans or almonds.
- Rolling twice in powdered sugar slightly increases total sugar content.
- Using almond extract vs. vanilla does not significantly affect nutritional value.