What is the recipe for Italian wedding cookies?

Ingredients:

* 1 cup unsalted butter, at room temperature

* 1 cup granulated sugar

* 1 teaspoon vanilla extract

* 2 large eggs

* 3 1/2 cups all-purpose flour

* 1 teaspoon baking powder

* 1/2 teaspoon salt

* 1/2 cup finely chopped almonds

* 1/2 cup confectioners' sugar

Instructions:

1. Preheat oven to 375 degrees F (190 degrees C).

2. In a large bowl, cream together the butter and granulated sugar until light and fluffy.

3. Beat in the eggs one at a time, then stir in the vanilla.

4. In a separate bowl, whisk together the flour, baking powder, and salt.

5. Add the dry ingredients to the wet ingredients and mix until just combined. Do not overmix.

6. Stir in the almonds.

7. Drop the dough by rounded tablespoons onto parchment paper-lined baking sheets, spacing them about 2 inches apart.

8. Bake for 10-12 minutes, or until the edges are lightly browned and the centers are set.

9. Let the cookies cool on the baking sheets for a few minutes before transferring them to wire racks to cool completely.

10. Once the cookies are completely cool, roll them in confectioners' sugar.

Tips:

* To make the cookies softer, chill the dough for at least 30 minutes before baking.

* For a crunchier cookie, bake for a few minutes longer.

* You can also add other chopped nuts or dried fruit to the dough, such as walnuts, pecans, or raisins.

* Italian wedding cookies are best when eaten fresh, but they can be stored in an airtight container at room temperature for up to 2 weeks.