Last week I made Vegan Tiramisu Brownie Bites for an Italian-themed lunch at my kids’ school celebrating Teacher Appreciation Week. Well, since I was providing dessert on behalf of both my kiddos, I didn’t want to just double the brownie bites and be done with it (although that certainly would have been the easy thing to do) — I wanted to find another Italian dessert that I could make. But it needed to be pretty simple because I was making both things for the same day at school. No need to drive myself insane inventing new allergy-friendly Italian desserts here.
Italian Wedding Cookies seemed like a good bet. They looked simple enough, and quick to throw together. Only, every recipe I looked at used ground nuts of some kind — almonds, pecans, walnuts, etc.
Even though I wasn’t making them for my food allergic daughter, I wasn’t about to start grinding up nuts in our kitchen! Hello cross-contamination! Plus, I wanted to make them safe for anyone with a nut allergy or sensitivity at the school. So I tweaked the recipe a bit and this is what I came up with. They’re similar to shortbread cookies, except these are rolled into balls and dipped in powdered sugar.
And they practically melt in your mouth!
They’re so simple to throw together, too. I was super pleased at how quickly I got these in the oven and ready to go!
Plus, since you roll them in the sugar while they’re hot, there’s no waiting around for them to cool down. This recipe has definitely been added to my “cookies in a hurry” list!
Here’s how simple they are to make:
Cream your butter and powdered sugar together, then mix in the salt, vanilla and flour.
There’s your dough! Done!
Then you just scoop the dough and roll into about 1″ in diameter balls. Place them on a cookie sheet lined with parchment paper.
Allergy tip: I always, always, always line my cookie sheets when baking. I never trust a simple washing. Even though most of what I make on them is Jillian-safe, I’m not sure what has gotten baked on in the past. I go ahead and line everything, just to make sure.
Bake them at 400° for about 10-12 minutes, until they start to turn golden brown.
Take them out of the oven, and get a plate of powdered sugar ready for rolling. While the cookies are still warm, roll them in the sugar.
That’s it, folks! I have to say, I was genuinely surprised at how incredibly easy these guys were to make, and how mouthwateringly delicious they were to eat! (That’s right, I stole a couple before taking them to the school. Someone had to do a quality check!)
- 1 cup dairy-free margarine, softened
- 1/2 cup powdered sugar
- 1/4 teaspoon salt
- 1 teaspoon vanilla
- 2 cups flour
- extra powdered sugar for rolling