Italian Wedding Cookies II
This is a simple, great recipe for Italian Wedding Cookies.
I use smaller, square pans which makes removal and stacking much easier.
Like many of the others, I use apricot preserves instead of raspberry. I find that it matches up with the almond flavor much better and it's prettier, in my humble opinion.
Try using a bread knife to slowly 'saw' through the layers if you're having trouble cutting them without ruining them.
Have fun experimenting with colors! Today I'm making a Valentines version with red, pink, and white. For baby showers, do blue, pink, and white. They're gorgeous!
Oh, and I also add a bit more almond extract that what this recipe calls for. Try using two teaspoons instead of one for a more flavorful cookie.
3 users found this review helpful
Jan. 29, 2012