6 Ingredient Italian Wedding Cookies

Instructions

1. Get Ready: Line two baking sheets with parchment paper. Set aside. Make room in the fridge for resting the cookies.

2. Mix the Dough: In a stand mixer fitted with a paddle attachment, beat the butter on speed 4 for about five minutes, stopping to scrape down the bowl at least once while beating. The butter will be creamy, soft and slightly lighter in color. Scrape the bowl down again.

3. To the butter, add 1/3 cup (40 grams) of powdered sugar. Beat for about 2 minutes on speed 4 until the sugar and butter are incorporated. Scrape down the bowl and add the salt, vanilla and almond extract. Mix for 30 seconds. Scrape down the bowl.

4. To the butter mixture add the all purpose and almond flour all at once. Beat on speed 4 for about 40 seconds or until a dough forms. It will be soft and stick to the paddle. Scrape the bowl down.

5. Scoop and Pan: Scoop cookie dough with a small cookie scoop  (#50 scoop) or 1 1/4 tablespoons to portion individual cookies - no need to roll if scooping - they should be flat on the bottom. Transfer to prepared cookie sheets spacing dough balls about 1.5 inches apart. Refrigerate for 30 minutes. Freezer TIP: At this point the scooped cookie dough can be frozen solid and stored in a freezer container for up to two weeks. Thaw in the fridge on a parchment lined sheet pan, then bake.