Making cookies for Christmas is an important part of my family’s holiday tradition. This week I will share with some of our favorite recipes.
Use only almond paste, not marzipan or canned almond filling.
1 can (8-ounce) almond paste, cut in small pieces
2/3 cup sugar
2 egg whites, from 2 large eggs
1 teaspoon freshly grated lemon peel
1 cup pine nuts, pignoli
Heat oven to 325°F. Line cookie sheets with parchment paper.
In mixer bowl beat almond paste, sugar, egg whites, and lemon peel with an electric mixer until smooth. Drop heaping teaspoonfuls dough 1 inch apart on prepared cookie sheet. Sprinkle with pine nuts to cover, then press them gently to adhere.
Bake 22 to 25 minutes until tops feel firm and dry when lightly pressed. Cool completely on cookie sheet on wire rack. Store airtight at room temperature. (Cookies are best eaten within 2 weeks, or they can be frozen.)
Italian Wedding Cookies
1 cup butter, softened
1/2 cup powdered sugar
1 teaspoon vanilla
2 1/4 cups sifted flour
1/4 teaspoon salt
3/4 cup chopped walnuts
powdered sugar ( for rolling baked cookies in)
Cream together butter and powdered sugar until light and fluffy; stir in vanilla.
Whisk together flour and salt; add gradually to butter mixture; stir in chopped nuts.
Chill dough if it seems too soft.
Form dough into 1 inch balls and place onto parchment-lined or ungreased baking sheets.
Bake at 400° for 10 minutes or just until the cookies start to turn light golden-brown; remove from oven and allow to cool slightly; while cookies are still warm (but NOT hot) remove them from baking sheets and roll, a few at a time, in powdered sugar until evenly coated; cool cookies completely on wire racks.
Cookies may (optionally) be rolled in powdered sugar a second time once cooled to room temperature. Cookies freeze well.
Yield: 48 cookies.