Pistachio and Cherry Mexican Wedding Cookies
How To Make Mexican Wedding Cookies - Christmas Cookie Recipes

More of Linda's favorite Cookie Recipes, and Secrets To Making Perfect Cookies. Also learn How To Have A Successful Holiday Cookie Exchange or Cookie Swap.

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Recipe Type: Cookies, Christmas Cookie, Cherries, Pistachios, Molded Cookies
Yields: 80 cookies
Prep time: 20 min
Cook time: 16 min

Ingredients:

2 cups (4 sticks) unsalted butter, room temperature
1 cup powdered (confectioner's) sugar plus more for coating
2 tablespoons pure vanilla extract
1 teaspoon salt
1 cup (about 4 ounces) shelled unsalted pistachios, chopped
1 cup dried tart cherries or dried cranberries
3 1/3 cups sifted cake flour
1 2/3 cups sifted all-purpose flour

Preparation:

Using electric mixer, beat butter and powdered sugar in large bowl until light and fluffy. Beat in vanilla extract and salt; then stir in pistachios and cherries. Using a spatula, stir in the cake flour and all-purpose flour (do not over-mix the dough).

Shape dough by generous tablespoonfuls into football-shaped ovals. Place on prepared baking sheets, spacing 1-inch apart. Bake cookies, 1 sheet at a time, until bottoms just begin to color, about 16 minutes. Remove from oven and let the cookies cool slightly on the baking sheets 10 minutes before coating.

Pour generous amount of powdered sugar into a medium bowl. Working with 5 or 6 warm cookies at a time, add cookies to bowl of sugar; gently turn to coat thickly. As you coat each cookie, transfer coated cookies to sheets of waxed paper. Repeat the process and each cookie agaom with sugar; cool completely.

Can be made 4 days ahead. Store airtight at room temperature.

Yields about 80 cookies.