Italian Wedding Cookies

A favorite cookie year round, this version uses cranberries for a festive holiday look and taste.

Italian Wedding Cookies (Christmastime Version) – 40-Year-Old Vegan

  • ¾ c. vegan butter (Earth Balance sticks are ideal for this recipe – use 1 ½ sticks)
  • ¼ c. plus 2 T. organic confectioner’s sugar plus an additional ½ cup for rolling/garnish
  • 1 large pinch salt
  • ¾ c. finely ground pecans
  • ½ c. coarsely chopped pecans
  • ½ c. dried cranberries, cut in half or minced
  • 1 T. pure vanilla extract
  • 5 c. sifted all-purpose flour

Directions

  1. Preheat oven to 325 degrees Fahrenheit.
  2. In electric mixer, combined vegan butter with sugar and salt until fully incorporated. Pause to scrape mixture from sides of bowl and beaters.
  3. Add ground pecans and continue to mix until combined. Gradually add flour until fully combined and dough starts to form, scraping sides of bowl to incorporate.
  4. Remove mixer bowl and add chopped pecans and cranberries – fold in by hand with a spatula until the nuts and berries are evenly distributed.
  5. Use hands to form dough into a ball. It should feel like cold “Play-dough”.  Ensure that the dough is fully mixed.
  6. Form balls by taking 1 T. of mixture and rolling in hands.  Place each ball on parchment paper on a cookie sheet.   Mixture will yield 24 – 30 cookies.
  7. Bake for 20 minutes. The cookies should not brown.
  8. Let cool for five minutes.
  9. Place ½ cup of confectioner’s sugar on a plate and roll cookies in the sugar until coated.  Cookies should still be slightly warm.  Shake off excess sugar.  Put on a separate plate and sprinkle with additional sugar by placing sugar in a sieve and tapping sieve to “dust” the cookies.
  10. Serve and enjoy!

Adaptation from All Recipes

italian wedding cookies

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