Sunday, December 13, 2009

12 Days of Christmas Cookies - Day 4 - Italian Wedding Cookies

finally a good cookie!!!!

some call them italian wedding cookies, some call them mexican wedding cookies. i call them delicious. these have long been a standing favorite cookie of mine. i was very learly of baking them this year because of my track record this year. i took a deep breath and dove in. the only thing i changed was the flour. i used whole wheat pastry flour and i am happy to say they turned out really well. they are a little nuttier tasting because of the whole wheat but i am pretty used to the whole wheat pastry flour by now. if you are worried about the texture, i would recommend using half all purpose half whole wheat.

these are by no means a healthy cookie. they have tons of butter and lots of sugar but i couldn't change too much. i think what i have learned thus far is not to change too much.

stick with my moderation advice. eat 2 deliciously decadent cookies rather than 5 or 6 not so good cookies. save your treats for you favorites. enjoy every bite of your favorite cookie or every sip of eggnog if you love that and don't feel guilty. just say "no thank you" and pass up things you don't love.

Italian Wedding Cookies
(makes 55 cookies)

3 sticks salted butter, room temperature
1 1/2 c powdered sugar
3 tsp vanilla extract
3 c whole wheat pastry flour
1 1/2 c pecans, toasted, coarsely ground
extra powdered sugar for dusting

cream butter in mixer till fluffy. add sugar and vanilla and cream together. add flour in 3 batches, mixing well between additions. finally, add pecans and blend until combined.

wrap in wax paper and chill in fridge for 30 minutes.

preheat oven to 350 degrees.

form 1"-2" balls and place about an inch apart on a parchment lined cookie sheet. bake for 18-20 mintues until edges are just starting to brown. remove and let cool for 5 minutes. toss in powdered sugar and let cool completely on wire rack.

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