These cookies have many names, Wedding Cookies, Italian Wedding Cookies, Mexican Wedding Cookies, Russian Tea Cakes, Butterballs....All I know is that I love them. A rose by any other name, right?
In the past I have made these into 2" balls, and when you eat them crumbs and powdered sugar go everywhere. We recently had a party and I wanted these for the dessert table but didn't want confectioner's sugar all over my dark wood floor, so I made them into small 1" balls. They were a hit! You can pop one into your mouth and easily chew it and no mess!
Three reasons you should make these cookies:
- They are the perfect addition to a dessert buffet or your holiday cookie tray.
- They are less messy because they are small enough to be popped into your mouth whole.
- There are fewer calories in each one because they are smaller...A bonus!
- 1 cup unsalted butter,, at room temperature
- 1/2 cup powdered sugar,, sifted
- 2 teaspoons vanilla extract
- 2 1/4 cups flour
- 3/4 cup ground almonds,, I pulse mine in the food processor
- 1/2 teaspoon salt
- 3/4 cup powdered sugar for rolling the cookies
- With your mixer on high speed beat together the butter, powdered sugar and vanilla until creamy and light yellow in color.
- In a separate bowl whisk together the flour, ground almonds and salt.
- Stir the flour mixture into the butter mixture until completely incorporated. Dough will be stiff.
- Wrap dough in plastic wrap and chill for at least 30 minutes or up to 3 days.
- Preheat oven to 325ºF.
- Roll pieces of dough into 1" balls and set on cookie sheet about 1 1/2" apart. Don't worry, these cookies don't spread.
- Bake for 8-10 minutes until lightly golden brown on the bottom.
- Cool cookie sheet on a rack for about 5 minutes.
- Put 3/4 cup powdered sugar in a shallow bowl.
- Carefully roll each warm cookie in the powdered sugar then set on cooling rack.
- When completely cool, you can roll the cookies again if you desire.