Wedding Cookies
These bite-sized cookies are perfect for your dessert buffet, they can be popped into your mouth whole so powdered sugar doesn't go everywhere!
Servings: 6 dozen
Ingredients
- 1 cup unsalted butter, at room temperature
- ½ cup powdered sugar, sifted
- 2 teaspoons vanilla extract
- 2 ¼ cups flour
- ¾ cup ground almonds, I pulse mine in the food processor
- ½ teaspoon salt
- ½ cup powdered sugar for rolling the cookies, or more, if needed
Instructions
- 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 ¾" balls and set on cookie sheet about 1 ½" apart. (These cookies don't spread.) I like to use a cookie scoop to make the job easier and less messy.
- Bake for 8-10 minutes until lightly golden brown on the bottom.
- Cool cookie sheet on a rack for about 5 minutes.
- Put ¾ 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.
- If freezing, roll in powdered sugar, then freeze. Once out of the freezer you can roll them again, if desired.
Notes
Gr8 Do-Ahead Tip:
After the first roll in the powdered sugar, cool completely. Put cookies into a tightly sealed container and freeze for up to 2 months. When defrosted, roll in powdered sugar again, then serve.
Tried this recipe?Mention @Great8Friends or tag #gr8food!