Pistachio Mexican Wedding Cookies are a nice twist on the traditional Mexican Wedding Cake Cookies. These cookies are rich and full of great flavor. They make great Christmas cookies with their beautiful coloring of the red cherries and green pistachios.
It does not matter if you choose to make them large or small. Either way be sure to coat the Pistachio and Cherry Mexican Wedding Cookies liberally with powdered sugar to experience the true indulgence of this Mexican treat.
More favorite Cookie Recipes and Secrets To Making Perfect Cookies. Also learn How To Have A Successful Holiday Cookie Exchange or Cookie Swap.
- 2 cups (4 sticks) unsalted butter, room temperature
- 1 cup powdered sugar (confectioners' sugar) plus more for coating
- 2 tablespoons pure vanilla extract
- 1 teaspoon salt
- 1 cup (about 4 ounces) pistachios, unsalted, shelled, and chopped
- 1 cup tart cherries or cranberries, dried
- 3 1/3 cups cake flour, sifted
- 1 2/3 cups all-purpose flour, sifted
Preheat oven to 350 degrees 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 temperature.
Source: The recipe and photo appeared in the Bon Appetit magazine, December 2006. Photo is by Mark Thomas. This delicious cookie recipe is by Susan Feniger and Mary Sue Milliken of the Border Grill Restaurant.