Remember the movie “My Big Fat Greek Wedding” that hit the movie theaters in 2002? (If not, it is a hysterically funny and entertaining movie.) Or maybe I thought it was funny because I attend a lot of weddings and have Italian relatives like those depicted in this movie (I know, my Italian heritage is showing).
Ironically, the Greeks and the Italians have a lot in common. Well, Greece is just a boat ride across the Ionian Sea from Italy so it’s no wonder some of the customs and traditions are similar.
It all started when our local Italian group, Westside Italian Culture (Facebook page: Westsideitalianculture), decided to have a summer party. And what could be more fun than an Italian wedding reception? Those of you who are Italian know what I’m talking about! So we labeled our mock wedding reception as My Big Fat Italian Wedding Reception.
The menu consisted of antipasti, salads, lasagna, meatballs, bread, wine, prosecco… and every traditional Italian wedding reception needs a few cookies. Top of the list is Italian Wedding Cookies!
These cookies go together quickly and make 90 small cookies and 40-50 medium-sized cookies.
Almonds need to be ground – a food processor does the job nicely.
Don’t forget to dust with powdered sugar!
My grandmother used to roll them in powdered sugar before AND after baking. I thought that was too much but her Italian Wedding cookies were good! Was it a “sugar high” that made me think so?
By the way, the party was a success and the cookies were enjoyed by all. And, you don’t have to wait for an Italian wedding to make them! 🙂
- 1 1/2 cups butter, softened
- 3/4 cup powdered sugar
- 1/2 teaspoon salt
- 1 1/2 cups finely ground almonds
- 4 teaspoons vanilla extract
- 3 cups sifted all-purpose flour
- 1/3 cup powdered sugar for dusting over cookies after baking
- PREP: Preheat oven to 325 degrees F. Line 2 baking sheets with parchment paper or silpat mat.
- Cream butter in a bowl, gradually add powdered sugar and salt, beating until light and fluffy.
- Add in almonds and vanilla.
- Blend in flour gradually and mix well.
- Shape into balls using about 1 teaspoon of dough for each cookie. Place on prepared cookie sheets, and bake for about 20 minutes. Do not brown.
- Cool slightly, then dust with extra powdered sugar.*
- *If you prefer, you can roll the baked cookies in the powdered sugar instead of dusting them.