Italian Wedding Cookies

One bite into these cookies, and I was transported me back to my childhood. It has been years since I had these cookies. Growing up, I can remember my mom making these during the holiday season. We were never allowed in the kitchen when she baking, I think she was afraid we would eat all the cookies. Honestly, we probably would have. 

I thought it would be fun to make these during the holidays with my kids. They were more into the decorating than the actual making of the cookies. I wanted to share some of my family memories with them and create some new ones. That’s the mom in me.

Now with my own kids, I can see why my mom never allowed my brother and I in the kitchen while she was baking, kids get into everything but it also created fun, messy memories. And don’t even get my started on my husband, I think he ate encouraged them to keep eating the cookies while he was sneaking them in his mouth.

Italian Wedding Cookies

Using an electric mixer, combine the eggs, sugar, butter, and extract on medium speed for about 2 minutes until light and fluffy. Slowly add the flour/baking powder and combine slowly just until mixed.

Using a tablespoon, roll the dough into balls and place onto a parchment lined baking sheet, about 1 inch apart. The cookies get big while baking. Chill in the refrigerator for at least an hour.

When ready to bake, preheat oven to 350˚F, and then bake for 10 to 12 minutes. Remove from oven and let cool on a wire rack.

In a small bowl whisk together the powdered sugar, merengue powder, milk, and almond extract. Whisk until smooth.

When cookies are completely cooled dip the tops into the frosting. At this point you can leave them alone or you can add sprinkles.

Italian Wedding Cookies

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Rating: 5.0/5

( 1 voted )

Ingredients

• For the cookie dough:
• 2 1/4 cups all purpose flour
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 3 large eggs
• 1/2 sugar
• 1/2 cup unsalted butter, softened
• 1.5 teaspoons almond extract 
• To make the frosting:
• 2 cups powdered sugar
• 2 tablespoons of merengue powder
• 2 to 3 tablespoons milk
• 1 teaspoon almond extract 

Instructions

1. Using an electric mixer, combine the eggs, sugar, butter, and extract on medium speed for about 2 minutes until light and fluffy. Slowly add the flour/baking powder and combine slowly just until mixed.
2. Using a tablespoon, roll the dough into balls and place onto a parchment lined baking sheet, about 1 inch apart. The cookies get big while baking. Chill in the refrigerator for at least an hour.
3. When ready to bake, preheat oven to 350˚F, and then bake for 10 to 12 minutes. Remove from oven and let cool on a wire rack.
4. In a small bowl whisk together the powdered sugar, merengue powder, milk, and almond extract. Whisk until smooth.
5. When cookies are completely cooled dip the tops into the frosting. At this point you can leave them alone or you can add sprinkles.

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