Italian Wedding Cookies have deep roots in traditional Italian and Mediterranean baking. Whether called Russian Tea Cakes or Mexican Wedding Cookies, these are a must have. Italian Wedding Cookies come served at weddings, holidays, and special celebrations, symbolizing sweetness and prosperity. These buttery, nut-filled cookies likely originated from Southern Italy, where almonds and walnuts are common in desserts. Over time, Italian immigrants brought the recipe to America, where it became a staple at weddings and festive gatherings, beloved for its delicate texture and snowy powdered sugar coating.
Italian Wedding Cookies: Buttery, melt-in-your-mouth cookies made with finely chopped nuts and rolled in powdered sugar. A simple dough is shaped into small balls, baked until golden, and coated twice in sugar for a classic, sweet finish. Perfect for holidays, weddings, or everyday treats!
Ingredients
Method
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Cream butter and sugar until light and fluffy. Mix in vanilla. Add flour, nuts, and salt. Stir until a soft dough forms.
- Roll dough into 1-inch balls and place on the baking sheet about 1 inch apart.
- Bake for15-20 minutes, or until bottoms are lightly golden. Cookies should stay pale on top.
- Cool slightly, then roll warm cookies in powdered sugar. Let them cool completely and roll again for a snowy finish.
Notes
Nuts: Finely chop or pulse in a food processor. Toasting them beforehand adds extra flavor.
Dough may seem crumbly—use your hands to bring it together.
Double dusting: The first coating of powdered sugar sticks better when cookies are warm; the second gives that perfect snowball look.
Storage: Store in an airtight container for up to a week. Freeze for longer storage (up to 3 months).
