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Ingredients

How to make it

  • Preheat oven to 350°F. Butter 3 heavy large baking sheets. Using electric mixer, beat 2 cups butter and 1 cup powdered sugar in large bowl until light and fluffy. Beat in vanilla and salt, then pistachios and cherries. Using spatula, stir in all flour (do not overmix dough).
  • Shape dough by generous tablespoonfuls into football-shaped ovals.
  • Place on prepared sheets, spacing 1 inch apart. Bake cookies, 1 sheet at a time, until bottoms just begin to color, about 16 minutes. Cool cookies on sheets 10 minutes before coating.
  • Pour generous amount of powdered sugar into medium bowl. Working with 5 or 6 warm cookies at a time, add cookies to bowl of sugar; gently turn to coat thickly.
  • Transfer cookies to sheet of waxed paper. Repeat to coat cookies with sugar again; cool completely.
  • DO AHEAD Can be made 4 days ahead. Store airtight at room temperature.

Reviews & Comments 5

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    " It was excellent "
    heartbrazil ate it and said...
    This is so nice Peetabear. Thank you. 5 forks
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    " It was excellent "
    chefelaine ate it and said...
    So these are cookies... interesting! And high FIVE! Thanks!
    :+D
    Was this review helpful? Yes Flag
    " It was excellent "
    mrsc543 ate it and said...
    I make Mexican wedding cakes every Christmas...this year I will try it with these additions! Thanks for sharing this. Five forks.
    Was this review helpful? Yes Flag
    " It was excellent "
    valinkenmore ate it and said...
    Love these Peeta - especially with the cherries and pistachios. High 5
    Was this review helpful? Yes Flag
    " It was excellent "
    snowcat17 ate it and said...
    GOOD! HIGH FIVE FORKS!!! I love those mexican wedding cakes yum:)
    Was this review helpful? Yes Flag

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