Italian Wedding Cookies III So Tasty

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Italian Wedding Cookies III

"Also every so often known as 'Mexican wedding cookie', 'Russian tea cakes', or 'butterballs', also can be made into crescents. You also can replacement pecans and they're superb as nicely. This is the first-rate model of those I actually have ever seen, it was given me via a friend who grew up in central Europe."

Ingredients :

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

Instructions :

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

Preheat oven to 325 levels F (165 stages C).
Cream butter or margarine in a bowl, progressively add confectioners' sugar and salt. Beat till light and fluffy. Add almonds and vanilla. Blend in flour regularly and blend well.
Shape into balls (or crescents) using approximately 1 teaspoon for each cookie. Place on ungreased cookie sheets, and bake for 15-20 min. Do no longer brown. Cool barely, then roll inside the greater confectioners' sugar.

Notes :

Reynolds® parchment may be used for less complicated cleanup/elimination from the pan.

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