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Italian Wedding Cookies II

Reviewed: Jan. 29, 2012
This is a simple, great recipe for Italian Wedding Cookies. Some tips: 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.
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