Italian Wedding Cakes
Italian Wedding Cakes are delicate, lightly sweet cookies infused with anise flavor, perfect for celebrations or as a charming treat for special occasions.
Ingredients
Instructions
- Cream together margarine, sugar, milk, eggs, and anise extract until fluffy.
- Sift together flour, cream of tartar, and baking soda.
- Add dry ingredients to the creamed mixture and mix well.
- Drop teaspoons of dough onto an ungreased cookie sheet.
- Bake at 350°F for 10 minutes.
- Cool before icing.
Tips & Substitutions
For a lighter texture, consider substituting half the margarine with unsweetened applesauce. If you prefer a different flavor, vanilla extract can replace anise extract. Make sure to measure the flour accurately by spooning it into the measuring cup and leveling it off. This will prevent dense cookies. Also, chilling the dough for 30 minutes before baking can enhance the flavors.
Serving Suggestions
These Italian Wedding Cakes are delightful on their own but can be served with a light dusting of powdered sugar for added sweetness. They pair beautifully with a cup of coffee or tea, making them a perfect afternoon treat. For a festive touch, serve alongside Italian Sour Cream Cookies or even as a dessert for a meal featuring Spaghetti With Tomato Sauce.
Storage & Reheating
Store leftover Italian Wedding Cakes in an airtight container at room temperature for up to five days. If you want them to stay fresher longer, refrigerate them for up to a week. To reheat, simply place them in a preheated oven at 300°F for about 5 minutes until warm.
Nutrition & Diet Analysis (per serving)
Each serving of Italian Wedding Cakes contains roughly 316 calories, with 2g protein, 13g carbohydrates, and 30g fat. It is a good source of iron (12% of the Daily Value). Note that it is relatively high in sodium, at 464mg per serving (20% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use butter instead of margarine?
Yes, you can substitute butter for margarine in this recipe. This will give the cookies a richer flavor and a slightly different texture. Just make sure to use unsalted butter to control the saltiness of the final product.
What can I do if my dough is too sticky?
If your dough is too sticky to handle, you can add a little more flour, a tablespoon at a time, until it reaches a manageable consistency. Alternatively, chilling the dough for about 30 minutes can help firm it up, making it easier to scoop and shape.
Can I freeze these cookies?
Yes, these Italian Wedding Cakes freeze very well. Allow them to cool completely, then place them in a single layer in an airtight container or freezer bag. They can be frozen for up to three months. Thaw at room temperature before serving.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).