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Cooking5/4/16
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Wedding Cookies

Sweet Nutty Cookies, Perfect Anytime

These sweet, nutty, powdery little balls have a varied history. Some say they're a Christmas cookie; most say they're a wedding cookie; a lot of people think they're just right for afternoon tea. Many cultures have claimed them as their own: Mexican, Italian, Russian, Danish. And sometimes they're found under the very apt name butternut balls. Since the little cookies usually consist of ground nuts and lots of butter, that is a very accurate name indeed.

Wedding cookies, as we choose to call them, are nutty, sweet and rich. Though crumbly in texture, the cookies have a way of melting in your mouth that you wouldn't expect. With each bite, showers of confectioners' sugar rain down. The subtle taste of citrus makes them light and bright, keeping with the idea that they are perfect anytime—be it teatime, wedding time or the holidays.

Preheat the oven to 350°.

Beat 2 sticks of unsalted room-temperature butter with ½ cup of confectioners' sugar until fluffy. Mix in 2 teaspoons of vanilla extract, 1 teaspoon of fresh orange juice and ¾ teaspoon of kosher salt. Add in 2? cups of all-purpose flour and beat to combine.

In a separate bowl, mix ? cup of ground pecans with 2 teaspoons of orange zest and 1 teaspoon of nutmeg. Add the nut mixture to the butter mixture and stir.

Roll tablespoons of cookie dough balls spacing approximately 2 inches apart onto a sheet tray. Bake for 12 to 15 minutes, avoiding browning.

While still warm, toss each cookie in a bowl with 1 cup of confectioners' sugar and roll until well coated. Let cool on a wire rack. Once cool, coat a second time in the confectioners' sugar. Makes about 3 dozen cookies.

Get more wedding cookie recipes:
• Chocolate-Filled Wedding Cookie Recipe
• 4 Ideas to Fancy Up Wedding Cookies
• Wedding Cookies with Chocolate Chips