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Italian Wedding Cookies (Anginetti)

Buttery, sugary, nutty…all you could want in a cookie.
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Course: Dessert
Cuisine: American, Italian
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup unsalted butter softened
  • 1/2 cup powdered sugar plus more for dusting
  • 1/2 tsp vanilla extract
  • 1/2 tsp almond extract
  • 1/4 tsp salt
  • 3/4 cup walnuts or pecans finely chopped, and lightly toasted for extra flavor

Equipment

  • parchment paper
  • baking sheet
  • mixer

Method
 

  1. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
  2. In a large mixing bowl, cream the softened butter with ½ cup powdered sugar until light and fluffy (about 2–3 minutes). Add vanilla and almond extract and mix well.
  3. Slowly mix in flour and salt. Stir in the chopped nuts until fully incorporated. The dough will be soft but not sticky.
  4. Roll dough into 1-inch balls and place on the prepared baking sheet, about 1 inch apart. You don’t need to flatten them — they hold their shape.
  5. Bake for 14–16 minutes, or until the bottoms are lightly golden. The tops should stay pale.
  6. Let cookies cool for about 5 minutes on the baking sheet, then roll them gently in powdered sugar while still warm. Let them cool completely, then roll again for a snowy finish.

Notes

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