Thursday, December 17, 2009

Italian Wedding Cookies

Italian Wedding Cookies
or Mexican Wedding cookies. I have never seen either at a wedding, but I would totally eat them at one..maybe a wedding cookie cake...hmmm.
Mom suggested these a few days ago and since we are always on the same page, I already planned on making them.

Here they are!

2 1/4 cups whole wheat pastry flour flour
3/4 cup finely ground almonds or almond meal
2/3 cup confectioners' sugar, plus more for dusting
1/8 teaspoon salt
1 cup Earth Balance
2 1/2 T agave syrup
1 teaspoon bourbon vanilla extract
1/2 teaspoon almond extract

In a medium-sized mixing bowl, sift together the flour, ground almonds, confectioners' sugar and salt and set aside. In a large mixing bowl, using an electric hand mixer, cream together the margarine with the agave until fluffy. Add the vanilla and almond extracts, beating until just incorporated. Add the dry ingredients in several additions, beating until combined. Divide the dough in half, wrap each half in plastic wrap, and refrigerate for 2 hours. (I totally cheated on that part.)
Preheat the oven to 350 F and line two large baking sheets with parchment. Roll about 1 T. of the dough at a time into balls, placing each on the prepared baking sheets as you work. Bake until the edges just begin to brown, about 12-14 minutes. (Don't let them brown all over, as they will dry out very quickly!) Transfer the cookies to wire cooling racks to cool for about 15-20 minutes. Roll cookies in confectioners' sugar to coat and return to the wire cooling racks to cool completely.

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