This recipe goes by many different names….Italian Wedding Cookies…Russian Tea Cakes…or even Butterballs, but whichever name it goes by its always a delicious holiday treat.
First introduced to me by one of my neighborhood Italian bakeries in Brooklyn, New York, I can can clearly remember the delicate powder sugar taste. Later my identical twin cousins would make these cookies part of their signature holiday dish to bring to family gatherings. (One of the identical twin cousins is a former fashion designer turned acclaimed baker with her Gourmet Cookies by Christine.)
|My identical twin cousins, with their mother (my aunt), and my identical twin boys|
3/4 cup confectioners’ sugar
3/4 teaspoon salt
1 1/2 cups finely ground almonds
4 1/2 teaspoons vanilla extract
3 cups sifted all-purpose flour
1/3 cup confectioners’ sugar for rolling
1.Preheat oven to 325 degrees F (165 degrees C).
2.Cream butter or margarine 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.
3.Shape into balls (or crescents) using about 1 teaspoon for each cookie. Place on ungreased cookie sheets, and bake for 15-20 min. Do not brown. Cool slightly, then roll in the extra confectioners’ sugar
This recipe is included in a weekly virtual recipe exchange called #SabrosoSaturday hosted by Latina On a Mission so be sure to check out the other “Yummy” featured recipes.