The Italian Wedding Cookie has many variations - this one uses cranberries for an extra special holiday treat.

Just six ingredients and you’ve got delicious, traditional cookies just in time for the holidays…

Italian Wedding Cookies with Cranberries

Sandra Sellani co-author of the award-winning 40-Year-Old Vegan Cookbook (bit.ly/2JVMLBL) makes Italian Wedding Cookies today on LunchBreakLIVE at 1230 PT/330 ET. Watch it live at www.facebook.com/JaneVelezMitchell/EarthBalance Corporation vegan butter sticks#vegan #40YOV #40yearoldvegan #Italian #recipes #vegancookies #christmascookies

Posted by Jane Velez-Mitchell on Sunday, December 16, 2018
For extra tips and tricks for this recipe watch me make them on Lunchbreak Live!

Ingredients

  • ¾ c. vegan butter (Earth Balance sticks areideal for this recipe – use 1 ½ sticks)
  • ¼ c. plus 2 T. organic confectioner’s sugar plusan additional ½ cup for rolling/garnish
  • 1 large pinch salt
  • ¾ c. finely ground pecans
  • ½ c. coarsely chopped pecans
  • ½ c. dried cranberries, cut in half or minced
  • 1 T. pure vanilla extract
  • 1.5 c. sifted all-purpose flour

Directions

  1. Preheat oven to 325 degrees Fahrenheit.
  2. In electric mixer, combined vegan butter withsugar and salt until fully incorporated. Pause to scrape mixture from sides of bowl and beaters.
  3. Add ground pecans and continue to mix untilcombined.  Gradually add flour untilfully combined and dough starts to form, scraping sides of bowl to incorporate.
  4. Remove mixer bowl and add chopped pecans and cranberries– fold in by hand with a spatula until the nuts and berries are evenlydistributed. 
  5. Use hands to form dough into a ball.  It should feel like cold “Play-dough”.  Ensure that the dough is fully mixed.
  6. Form balls by taking 1 T. of mixture and rollingin hands.   Place each ball on parchment paper on a cookiesheet.   Mixture will yield 24 – 30 cookies.
  7. Bake for 20 minutes.  The cookies should not brown.
  8. Let cool for five minutes.
  9. Place ½ cup of confectioner’s sugar on a plate androll cookies in the sugar until coated.   Cookies should still be slightly warm.  Shake off excess sugar.  Put on a separate plate and sprinkle with additionalsugar by placing sugar in a sieve and tapping sieve to “dust” the cookies.
  10. Serve and enjoy!

Adapted from All Recipes.