Need a recipe for melt in your mouth Italian Wedding cookies!?!
Need a recipe for melt in your mouth Italian Wedding cookies!?
THANKS!!
Answers:
Well, my recipe is for Mexican wedding cookies, but I've had rave reviews for them. I hope that whenever you make these, you are surrounded by people you love!
Yield:About 2 dozen 1-inch round cookies
Special Tools: Standing electric mixer with paddle attachment (optional), parchment paper
? pound (2 sticks) unsalted butter
1 ? cups plus 2 tablespoons powdered sugar, plus up to 1 cup for dusting, as needed
1 cup coarsely chopped, toasted pecans (cooled)
? teaspoon salt
1 ? cup all-purpose flour, sifted
? cup masa harina flour (available in international foods aisle or Mexican grocery)
1.A few hours before making the cookies, make the brown butter. Melt the butter in a medium saucepan over medium heat. Cook until the solids separate and brown to a dark golden color, about 7-10 minutes. Remove from the heat and let cool at room temperature, and then chill it in the refrigerator until it is solid.
2.Using a standing mixer fitted with a paddle attachment, or a hand mixer, cream the brown butter on medium speed until cream-colored, about 2 minutes. Add the chopped pecans and mix just until blended. Scrape down the sides of the bowl and the paddle. Add the 1 ? cups plus 2 tablespoons powdered sugar and the salt. Start on low speed to start mixing, then continue mixing on medium speed until smooth and lump free, about 1 minute. Stop the mixer and scrape down the sides of the bowl and the paddle.
3.On low speed, add the flour. Beat until just incorporated. Do not overbeat. Scrape down the sides of the bowl and the paddle. Remove the dough from the mixer, wrap it in plastic film, and chill for at least 30 minutes. The dough will keep tightly wrapped in the refrigerator for up to 1 week, or frozen up to 1 month.
4.Preheat the oven to 350°F. Adjust the rack to the lower third of the oven. Line two baking sheets with parchment paper.
5.Flour your hands. Pinch off pieces of dough and roll them into 1-inch balls. Place the balls 1 inch apart on the prepared baking sheets. Continue to flour your hands as needed to prevent the dough from sticking.
6.Bake one sheet at a time for 12-15 minutes, or until light golden brown around the edges, turning the sheet front to back halfway through the baking.
7.As soon as you remove the cookies from the oven, cover them completely with powdered sugar. Use a strainer to sift the powdered sugar over the cookies. Cool cookies completely before removing them from the sheets and storing.
Source(s):
Sherry Yard, The Secrets of Baking
Can't go wrong with Rocco DiSpirito's recipe:
Italian Wedding Cookies Recipe courtesy Rocco DiSpirito
Show: Melting Pot
Episode: Mediterranean--Wedding Celebration
1 1/2 cups unsalted butter
3/4 cup confectioners sugar, plus 1/3 cup, for rolling
3/4 teaspoon salt
1 1/2 cups finely ground blanched almonds
5 1/2 teaspoons vanilla extract
3 cups sifted all-purpose flour
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.
Italian Wedding Cookies II
INGREDIENTS
8 ounces almond paste
1 1/2 cups butter, softened
1 cup white sugar
4 eggs
1 teaspoon almond extract
2 cups all-purpose flour
1/4 teaspoon salt
5 drops green food coloring
5 drops yellow food coloring
5 drops red food coloring
1 (12 ounce) jar seedless raspberry jam, heated
1 (12 ounce) package semisweet chocolate chips, melted
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).
Break almond paste into a large bowl, and beat in butter, sugar, eggs, and almond extract until light and fluffy. Beat in the flour and salt. Split batter into three equal portions, mixing one portion with green food coloring, one with yellow, and one with red. Spread each portion out to 1/4 inch thickness into the bottom of an ungreased 9x13 inch baking pan.
Bake each layer for 12 to 15 minutes in the preheated oven, until lightly browned. Allow to cool.
On a cookie sheet or cutting board, stack the cakes, spreading tops of the first two layers with raspberry jam. Spread melted chocolate over top of the third layer. Chill in the refrigerator 1 hour, or until jam and chocolate are firm. Slice into small rectangles to serve.
Italian Wedding Cookies III
INGREDIENTS
* 1 1/2 cups unsalted butter
* 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
DIRECTIONS
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.