Italian wedding cookies, also known as Russian tea cakes, are a beloved treat that’s always better when homemade. With a delightful combination of limoncello, lemons, and vanilla, these bite-sized sweet treats are sure to impress. The powdered sugar topping adds an extra layer of flavor and texture, making them almost too good to only enjoy at special occasions like weddings.In reality, these delicious little cookies are perfect for any time you want to indulge in a sweet treat. Their popularity is well-deserved, as they’re easy to make and impossible to resist. If you’re looking for more Italian-inspired goodies to add to your cookie platter, consider panetonne, Italian rainbow cookies, or gingerbread pizzelle. Alternatively, if you want something entirely different, campfire apple crisp is a surprisingly addictive option that’s sure to satisfy your sweet tooth.
Why You’ll Love Them
The Italian wedding cookie recipe is a symphony of flavors, with the brightness of lemon, the richness of powdered sugar, the satisfying crunch of pecans, and the warm aroma of vanilla harmonizing together to create an irresistible treat. Not only does this recipe showcase a delightful balance of tastes, but it also boasts ease of preparation – simply combine the ingredients, bake, and let cool for a stress-free baking experience even for beginners. Moreover, these cookies are incredibly versatile, making them suitable for any occasion that calls for a sweet indulgence. Enjoy one (or two!) with your morning coffee, afternoon pick-me-up, or as a post-dinner treat. They also make fantastic Christmas gifts or treats to share with loved ones.
How to Make Them
To begin with your Italian wedding cookie recipe, start by preheating your oven and preparing a baking sheet by lining it with parchment paper. Next, combine the ingredients as follows: first, massage the lemon zest into the sugar to release its oils and flavor. Then, cream together the butter and lemon sugar mixture using either a food processor or manual effort, followed by the addition of vanilla salt and flour. Continue mixing until a crumbly dough forms. Once this is achieved, incorporate the remaining ingredients: limoncello and pecans. Shape the dough into balls, measuring them out with an ice cream scoop or cookie dough scoop to ensure uniformity. Arrange these on your prepared baking sheet. Finally, bake the cookies in the preheated oven for 12-15 minutes, or until they start to turn golden. After removing them from the oven, allow them to cool slightly before rolling them in powdered sugar while still warm. This process can be repeated for an additional powdered sugar coating.
Substitutions and Variations
When it comes to substituting pecans, almonds, macadamias, and walnuts are all viable options, and you can even mix and match different nuts for added complexity. If you’re not keen on using alcohol, simply omit the limoncello from the recipe. For a distinct flavor profile, swap out the vanilla extract for almond extract or anisette extract, offering a range of possibilities to suit your taste.
How to Store Homemade Limoncello Cookies
To maintain their freshness, store Italian wedding cookies on a tray with minimal wrapping using plastic wrap or foil. Avoid using airtight containers, as this can lead to moisture accumulation and spoilage within three to seven days. When freezing, you have two options: freeze the dough balls or cook and then freeze the finished cookies. Frozen dough can be baked without thawing, and it will remain viable for up to several months. This flexibility makes it easy to plan ahead and enjoy these sweet treats at a later time.
Italian Wedding Cookies FAQs
The origins of these Italian cookies, featuring finely ground pecans, walnuts, or almonds, and an extra layer of powdered sugar, can be traced back to Russia. It’s likely that they spread across Europe before making their way to the United States, where they’re often served at sweet tables, like those found at weddings. The combination of textures and flavors is a key part of their appeal. On the palate, these cookies are light, crumbly, and soft, with a sweetness that’s enhanced by the powdered sugar coating. The nutty flavor from the ground nuts also adds depth to the overall taste experience. When enjoyed with a coffee and a shot of liqueur, such as amaretto, the cookies’ sweet and nutty flavors are perfectly balanced.
Italian Wedding Cookie Recipe
Limoncello Italian Wedding Cookies
Bella Bucchiotti shares her secret to making limoncello Italian wedding cookies that are simply irresistible. There’s something special about biting into a warm, chewy cookie fresh from the oven – and when you make them yourself, it’s an even more rewarding experience. With only 20 minutes of prep time needed, these bite-sized treats can be whipped up in no time. Simply combine all the ingredients, shape into balls, and let them rest for 50 minutes before baking. The end result is a sweet treat that serves 30 cookies and takes just over an hour to prepare.
Instructions
To begin, preheat your oven to 400 degrees Fahrenheit. Next, prepare two baking sheets by lining them with parchment paper or silicone baking mats. Set these aside for the moment. In a separate area, combine granulated sugar and lemon zest, then use clean hands to work the zest into the sugar until well combined. Add softened butter to this mixture, whipping it until light and fluffy. Next, incorporate vanilla extract and salt, continuing to whip the mixture until smooth. Gradually add flour, mixing until the dough takes on a crumbly texture with visible pebbles. Finally, introduce limoncello and mix until just combined. Add chopped pecans and mix one last time to ensure they’re evenly distributed throughout the dough. Use a 1.5-inch cookie scoop to portion out the dough, then shape each portion into a ball and place it onto a prepared baking sheet, leaving about 2-3 inches of space between each cookie. Place the baking sheets in the preheated oven and bake for 12-15 minutes, or until the cookies are lightly golden brown. While still warm, roll the cookies in powdered sugar to coat. Allow them to cool completely before repeating the rolling process. Once fully cooled, store the cookies in an airtight container for up to one week.