Family Favorite

Italian Wedding Cookies

By Angelo BiondoDecember 13, 2008Cookie Recipes Dessert Recipes Family Favorites

In Angelo’s words

Italian Wedding Cookies (I Think)

I’m not really sure what to call these cookies. My wife and mother always called them Italian Wedding Cookies, but my Lebanese aunt (married to my Italian uncle) called them Lebanese Wedding Cookies. My hispanic co-worker called them Mexican Wedding Cookies, and I’ve heard them referred to as Snowball Cookies, Butter Ball Cookies (I thought that was a turkey) and I’ve even heard them referred to as Russian Tea Cookies. All I really know for sure is that they are goooooooood, and I don’t care what people call them.

There are several variations, and they all seem to come out about the same, so the recipe I’ll give you, is the one we use the most. And since I’m Italian, we will call it an “Italian Wedding Cookie Recipe”

Recipe 2

Lemon flavor Italian Wedding Cookies

Title added by the archive. Angelo gave this recipe no heading.

Originally published as part of Italian Wedding Cookies. Printed under “Some variations you may want to try:”, after Angelo’s praise of Dr. Oetker’s lemon pie filling.

Ingredients

a vile of Dr. Oetker’s pure lemon extract
1 tspof Kool-Aid lemon-aid powder mix

Method

For a lemon flavor Italian Wedding Cookie, follow the instructions above and add a vile of Dr. Oetker’s pure lemon extract to the dough mixture. There are several small viles to a box (2 or 3), one will be sufficient, it is very strong. In addition, you can add 1 tsp of Kool-Aid lemon-aid powder mix to the confectioners sugar to add a hint of lemon flavor to the coating if you like.

A variation of: Italian Wedding Cookies

Recipe 3

Cherry Italian Wedding Cookie balls

Title added by the archive. Angelo gave this recipe no heading.

Originally published as part of Italian Wedding Cookies. Printed under “Some variations you may want to try:”, after the lemon variation.

Ingredients

1 tsp.of cherry extract
a pitted marachino cherry
Kool-Aid Cherry flavoring

Method

If you prefer to roll the dough into balls instead of cresents, you might want to add 1 tsp. of cherry extract to the dough while mixing it. Wrap the dough around a pitted marachino cherry and roll the baked cookie in a cherry flavored powdered surgar using Kool-Aid Cherry flavoring.

A variation of: Italian Wedding Cookies

That’s it for now, but keep posted – I intend to post a few more of our favorite cookie and pastery recipes every couple of days.

Watch for our canoli recipe coming next.

Enjoy!

Family notes

None yet. Notes from the family will appear here, signed and dated, and kept apart from Angelo’s words.

From the archive

Restored · 2012 capture

Originally published

December 13, 2008, 6:19 pm, on angelobiondo.com by Angelo Biondo (post No. 117)

Filed under

Cookie Recipes, Dessert Recipes, Family Favorites

Restored from

Internet Archive capture of September 5, 2012 — view the original page

Also captured

April 3, 2009: the front page, before the site was compromised. Same words, without the spam link.
April 3, 2009: the Family Favorites category page. Same as the 2009 front page.

Transcription

Angelo’s words are unchanged, spelling included.

Headings were printed in capitals (“ITALIAN WEDDING COOKIES (I THINK)”, “ITALIAN WEDDING COOKIES”); shown in title case.
“(makes about 6 doz.)” was printed under the recipe heading; it is shown as the yield.
A line break in the middle of a sentence (“a lemon pie made with / Sheriffs…”) is joined.
The lemon and cherry variations are also shown as their own short recipes, each a single paragraph of Angelo’s, unchanged. Their ingredient lines are his phrases from that paragraph; the titles are the archive’s.
The byline “By: Angelo Biondo” is not repeated.

Not carried over

A spam link (“buying drugs online without prescription”) injected mid-sentence by a site compromise: “when coupled with [spam] a flaky pie crust”. The 2009 copies don’t have it.

Family Favorite

Italian Wedding Cookies

In Angelo’s words