These cookies have many names, Wedding Cookies, Italian Wedding Cookies, Mexican Wedding Cookies, Russian Tea Cakes, Butterballs….All I know is that I love them. A rose by any other name, right?
In the past I have made these into 2″ balls, and when you eat them crumbs and powdered sugar go everywhere. We recently had a party and I wanted these for the dessert table but didn’t want confectioner’s sugar all over my dark wood floor, so I made them into small 1″ balls. They were a hit! You can pop one into your mouth and easily chew it and no mess!
Three reasons you should make these Wedding Cookies:
Roll pieces of dough into 1" balls and set on cookie sheet about 1 1/2" apart. Don't worry, these cookies don't spread.
After the first roll in the powdered sugar, cool completely. Put cookies into a tightly sealed container and freeze for up to 2 months. When defrosted, roll in powdered sugar again, then serve.