Spring Spring Spring

Oh, spring. How we've missed you. I think we can all agree that this winter has been a long one. Long have we waited for your sweet cool air and rain showers. For your blue skies and blooming flowers. Like in the fashion industry, baking into a new season causes for a shift in style. Away we stray from the hot chocolate recipes and gingerbread cookies. A new season calls for new desserts. And for me, new cookies. So, in honor of a season that I happen to love I've added a new cookie recipe for all to see. Nothing quite says spring like the Italian Wedding Cookie. Sometimes called the Russian tea cake or Mexican wedding cookie, this is a recipe that tends to be adored by all. This cookie exemplifies spring in every bite. Or maybe, that's just me and the numerous spring weddings I've attended in my lifetime. Whatever the reason, they're to die-for. Check out the recipe below!!

INGREDIENTS

• 1 1/2 cups unsalted butter, softened

• 3/4 and 1/3 cup powdered sugar, sifted and divided

• 3/4 teaspoon salt

• 1 1/2 cups finely ground almonds (or walnuts)

• 4 1/2 teaspoons vanilla extract

• 3 cups sifted all-purpose flour. Beat in ground almonds and vanilla extract. Gently mix in the sifted flour until well-combined.

Servings: 40 Prep Time: 45 min

Bake Time: 15 min

DIRECTIONS

• Preheat the oven to 325 degrees Fahrenheit.

• In a large bowl, beat the butter at medium speed, gradually adding 3/4 cup of powdered sugar and salt. Beat until it’s light and fluffy, about 5 to 7 minutes.

• Scoop teaspoonfuls of batter, shape them into balls, and place them onto the cookie sheets.

• Bake them for 15 to 20 minutes. The cookies should still be pale in color, not brown. Allow the cookies to cool slightly, about 5 minutes.

• Place the remaining 1/3 cup of powdered sugar in a shallow bowl. Roll the slightly-cooled cookies in the sugar. Serve and enjoy!

Ugh, I'm hungry now. If you have any additional tips/comments about this recipe make sure to let me know! Happy spring, and happy baking!!