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Italian Wedding Cookies III
This recipe is almost perfect. I HIGHLY recommend using margarine instead of butter. Butter makes the cookie crumbly. I also increased the powdered sugar to almost a full cup. As the others did, I decreased the salt to 1/4 teas. I have never used almonds for my cookies. I prefer walnuts, finely ground. Everyone RAVES about them. I also only used 2 1/2 teas of pure vanilla. Only cool long enough to touch and then roll in powdered sugar. Then after completely cool, roll again to make them look very pretty. Friends and Family ADORE my cookies every Christmas!
1 user found this review helpful
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Reviewed On:
Dec. 16, 2011
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