Directions

1. Preheat oven to 325 degrees Fahrenheit and line 2 baking sheets with parchment paper or a silat mat.
2. Cream butter in mixing bowl and gradually add powdered sugar and salt. Beat until light and fluffy.
3. Add ground walnuts and extracts and mix until combined. Blend in flour gradually and mix until everything is combined. You may need to use a spatula to scrape the sides and bottom.
4. Using a melon baller or cookie scoop shape batter into balls and place on parchment lined cookie sheet. You can space them close together but they should not be touching.
5. Bake Italian Wedding Cookies for 22-25 minutes until just lightly browned and make sure the cookies do not get golden brown they should be light in color.
6. Allow cookies to cool and evenly dust with powdered sugar.