Wedding cookies, sometimes known as Mexican wedding cookies or Italian wedding cookies, are simply delightful. They are one of the first cookies I learned how to bake and are made with just a few ingredients. The traditional recipes call for finely ground almonds or, sometimes, pecans. Personally, I like to combine pistachios along with the almonds. This combination gives these cookies a delicious nutty, buttery flavor, and I find it even makes the texture a little more moist. These wedding cookies are the perfect little pick-up sweet to finish off this light meal.
Yields 3 dozen
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1 cup finely ground almonds
1 cup finely ground toasted pistachios
1 ½ cups softened butter
2 cups powdered sugar
3 cups sifted flour
1 tablespoon vanilla
1 ½ teaspoons almond extract
½ teaspoon salt
- Line 2 baking sheets with parchment paper. Heat the oven to 325 degrees.
- Place the almonds and pistachios into a food processor. Pulse until they are finely ground and resemble sand.
- In a separate bowl, use an electric mixer to cream the butter until light and fluffy. Carefully add in the powdered sugar, and continue mixing until well combined.
- Gradually add in the ground nuts, flour, vanilla and almond extract until all is incorporated.
- Use a small cookie scoop or teaspoon to form the dough into balls. Place them on a cookie sheet and bake for 15 to 17 minutes. Make sure the cookies are baked through but not browned.
- Remove the cookies from the oven, allowing them to cool slightly. Roll the warm cookies in the remaining cup of powdered sugar. Place them on a cooling rack to cool completely.
- Store the cookies in an airtight container for up to 1 week.
Chocolate Whipped Cream and Berries
I always like to serve fresh berries and whipped cream along with any pick-up dessert. The addition of a little chocolate to the fresh whipped cream is a fun extra surprise.
Servings: 6 to 8
Fresh strawberries (or berry of your choice)
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1 pint heavy whipping cream
1/3 cup chocolate milk powder (Nesquik)
- Pour the heavy whipping cream into a chilled bowl.
- Use an electric mixer to whip the cream until soft peaks begin to form.
- Pour in the chocolate milk powder and continue mixing until stiff peaks form.
- Keep the chocolate whipped cream chilled until you are ready to serve. This can be made a couple of hours ahead of time.
This article was originally published in the May 2022 issue of 225 magazine.