Italian Wedding Cookies
I got a call a few days ago from a long time friend asking if I could make some Italian cookies for her this Saturday. She said she had a Italian family reunion and wanted to take some cookies and would need about 100. Well the only Itallian cookies I'm familiar enough with to attempt to bake them for someone else are Ricotta Cookies and one of my two favorite cookies, the Italian Wedding Cookie. She said that would be fine. Plus she wanted a couple extra items that don't bear mentioning however, I was up and mixing cookie dough by 9:00 am. Friday morning. Below are the ingredients for the Italian Wedding Cookie or, the Mexican Wedding Cookie or, the Pecan Sandie. If you're not familiar with this cookie think, Lorna Doones with pecans and a coating of confectioners sugar. Oh yeahbaby! That's what I'm talkin' about. Anyway, a very simple recipe. 5 ingredients only.
1# butter, ½ cup 10X sugar, 4 tsp. Vanilla, 4 cups flour, 2 cup chopped pecans. That's it.
Combine and cream the butter and sugar in a mixer. When it's nice and smooth add your vanilla, and mix. Add your flour and pecans and mix for a minute, or less, till you have a nice uniform cookie dough.
At this point in time I break out the ol' #40 scoop.
I managed to get just 50 cookies from this recipe which was good enough though, sadly, I wouldn't get to eat one.
Throw 'em into a 300° oven for 40 minutes. They do puff up a little.
While still a little warm, roll them in confectioners sugar.
2 cup butter
1/2 cup 10X sugar
4 tsp. Vanilla
4 cup flour
2 cup chopped pecans
Cream the sugar and butter in mixer till smooth.
Add remaining ingredients and mix.
Form into balls using #40 scoop.
Bake at 300° for 40 minutes.
Allow to cool slightly and roll in 10X sugar.
Eat well my friends