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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!
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Prep Time 1 hour
Cook Time 20 minutes
Total Time 1 hour 20 minutes
Servings: 48 cookies
Course: Dessert
Cuisine: Italian
Ingredients Method Notes

Ingredients
  

  • 2 cups unsalted butter (room temperature)
  • 1½ cup powdered sugar (½ cup for rolling)
  • 3 tsp vanilla extract
  • 4 cups all-purpose flour
  • 1 cup finely chopped nuts (traditionally walnuts, pecans, or almonds)
  • ½ tsp salt

Method
 

  1. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
  2. Cream butter and sugar until light and fluffy. Mix in vanilla. Add flour, nuts, and salt. Stir until a soft dough forms.
  3. Roll dough into 1-inch balls and place on the baking sheet about 1 inch apart.
  4. Bake for15-20 minutes, or until bottoms are lightly golden. Cookies should stay pale on top.
  5. 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).