Italian Wedding Cookies III So Tasty

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Italian Wedding Cookies III

"Also every so often referred to as 'Mexican wedding cookie', 'Russian tea cakes', or 'butterballs', also can be made into crescents. You also can substitute pecans and they are superb as well. This is the satisfactory version of those I actually have ever visible, it became given me via a friend who grew up in central Europe."

Ingredients :

1 half of cups unsalted butter
three/4 cup confectioners' sugar
three/four teaspoon salt
1 half cups finely ground almonds
four half of teaspoons vanilla extract
3 cups sifted all-motive flour
1/three cup confectioners' sugar for rolling

Instructions :

Prep : 45M	Cook : 40M	Ready in : 1H20M

Preheat oven to 325 degrees F (one hundred sixty five ranges C).
Cream butter or margarine in a bowl, gradually upload confectioners' sugar and salt. Beat till mild and fluffy. Add almonds and vanilla. Blend in flour progressively and blend nicely.
Shape into balls (or crescents) the use of approximately 1 teaspoon for each cookie. Place on ungreased cookie sheets, and bake for 15-20 min. Do not brown. Cool slightly, then roll within the greater confectioners' sugar.

Notes :

Reynolds® parchment can be used for simpler cleanup/removal from the pan.

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