Italian Wedding Cookies
- Total: 50 min
- Prep: 30 min
- Cook: 20 min
- Yield: 6 dozen
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 72 servings
- Calories
- 79
- Total Fat
- 5 g
- Saturated Fat
- 3 g
- Carbohydrates
- 6 g
- Dietary Fiber
- 0 g
- Sugar
- 2 g
- Protein
- 1 g
- Cholesterol
- 10 mg
- Sodium
- 25 mg
- Total: 50 min
- Prep: 30 min
- Cook: 20 min
- Yield: 6 dozen
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 72 servings
- Calories
- 79
- Total Fat
- 5 g
- Saturated Fat
- 3 g
- Carbohydrates
- 6 g
- Dietary Fiber
- 0 g
- Sugar
- 2 g
- Protein
- 1 g
- Cholesterol
- 10 mg
- Sodium
- 25 mg
Ingredients
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 and vanilla. Blend in flour gradually and mix well. Shape into crescents using about 1 teaspoon for each cookie. Place on ungreased cookie sheets, and bake for 15 to 20 minutes. Do not brown. Cool slightly, then roll in the extra confectioners' sugar.
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