Foods | Cooking
Hints & Tips
This delicious cookie is by Susan Feniger and Mary Sue Milliken of the Border Grill Restaurant. The recipe and photo appeared in the Bon Appetit magazine, December 2006.
Photo is by Mark Thomas. This version is a nice twist on the traditional
Mexican Wedding Cake Cookies.
Cookie Recipes and
Secrets To Making Perfect Cookies. Also learn
How To Have A Successful Holiday Cookie Exchange or Cookie Swap.
Pistachio and Cherry Mexican Wedding Cookies Recipe
Yields: 80 cookies
Prep time: 20 min
Cook time: 16 min
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
Preheat oven to 350°F. Butter three (3) large baking sheets.
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
Yields about 80 cookies.