Oh what’s in a name?
Italian Wedding Cookies, Viennese Crescents, Mexican Wedding Cookies … they’re all pretty much the same buttery little cookie drenched in powder sugar.
Makes 30 cookies
- 1 cup Butter, Softened
- ¼ cups Sugar
- 1 teaspoon Vanilla
- 2 cups All-purpose Flour
- 1 cup Almond Meal
- 1 cup Powdered Sugar
Preheat oven to 300 degrees.
Line two baking sheets with parchment paper.
In a large bowl, cream butter, sugar and vanilla.
Whisk flour and almond meal; add to butter/sugar mixture. Mix well until combined.
Roll cookie dough into small balls (a spoonful) or crescents and place on prepared baking sheets.
Transfer to the oven and bake for 30 minutes.
After baking, transfer to a cooling rack for at least 20 minutes (you don’t want the sugar to melt when rolling).
Place 1 cup of powdered sugar into small bowl and roll cooled cookies till coated.