Italian Wedding Cookies III

Italian Wedding Cookies III

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"Also sometimes called 'Mexican wedding cookie', 'Russian tea cakes', or 'butterballs', can also be made into crescents. You can also substitute pecans and they are very good as well. This is the best version of these I have ever seen, it was given me by a friend who grew up in central Europe."
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1 h 20 m servings 140 cals
Serving size has been adjusted!

Original recipe yields 40 servings



  • Calories:
  • 140 kcal
  • 7%
  • Fat:
  • 9.7 g
  • 15%
  • Carbs:
  • 11.5g
  • 4%
  • Protein:
  • 2.2 g
  • 4%
  • Cholesterol:
  • 18 mg
  • 6%
  • Sodium:
  • 45 mg
  • 2%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 325 degrees F (165 degrees C).
  2. Cream butter or margarine in a bowl, gradually add confectioners' sugar and salt. Beat until light and fluffy. Add almonds and vanilla. Blend in flour gradually and mix well.
  3. Shape into balls (or crescents) using about 1 teaspoon for each cookie. Place on ungreased cookie sheets, and bake for 15-20 min. Do not brown. Cool slightly, then roll in the extra confectioners' sugar.


  1. 261 Ratings

Most helpful positive review

these cookies were delicious! the best recipe i've found for this type so far... if you make a small change.. i agree with the other reviewers about the salt. i added only 1/4tsp to the dough an...

Most helpful critical review

These were ok, not the best wedding cookies I have ever had. I found I needed to bake them a lot longer, not only to be fully cooked, but also so they didn't fall apart. They were so delicate ...

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these cookies were delicious! the best recipe i've found for this type so far... if you make a small change.. i agree with the other reviewers about the salt. i added only 1/4tsp to the dough an...

I took everyone's feedback here on the first try and used salted butter with no more salt added (surely the amount shown is a typo?). I also decided that with the almonds and the heavy dose of v...

I made 1/3 of this recipe and got about 15 cookies. I used about a pinch of salt. everytime Ive had wedding cookies (store-bought) I thought they were too salty. even with all the sugar though...

This is a delicious recipe. As I'm always too busy, the first time I made them, I modified the recipe and made half the amount (40 cookies, less to be tempted by!?) but at the end I wished I'd m...

These were excellent. My husband has always loved these cookies and I am by no means a good baker and he raved about these. A little tip... I scooped them inot a 1 oz cookie scoop and clicked ...

This recipe produces an excellent version of this type of cookie. I reduced the salt to about 1/4 tsp and rolled them in 10X sugar three times each. I found that about 12 minutes produced the ...

Someone get these away from me - I can't stop eating them! And I don't usually like nuts in my cookies. Other than putting in a teaspoon of almond extract and reducing the salt to about 1/4 te...

I thought these turned out pretty good. I made them for a wedding reception and they were very elegant. I used unsalted butter and reduced the amount of salt to 1/4 t. I also added 1 t. of alm...

This was a very simple cookie to make. I made the ground almonds by grinding up sliced almonds in my blender, it works well if you do it in small batches and scrape down the sides now and then....

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