Pistachio Mexican Wedding Cakes
From ebonyeyedenigma 15 years ago
- 50 minutes to make
- Serves 10
Mexican wedding cakes are buttery little cookies with a sordid past: During an era fraught with tension between the United States and the Soviet Union, serving once-popular Russian tea cakes became a faux pas when entertaining. Read more Seemingly out of nowhere Mexican wedding cakes began appearing in their place, an almost identical cookie. See less
Ingredients
- 2 sticks (8 ounces) unsalted butter, at room temperature shopping list
- 2 cups powdered sugar shopping list
- 1 cup shelled, unsalted roasted pistachios, minced** shopping list
- 2 teaspoons freshly grated orange zest shopping list
- 1 teaspoon kosher salt shopping list
- 1 teaspoon vanilla extract shopping list
- 1/2 teaspoon almond extract shopping list
- 2 1/4 cups all-purpose flour shopping list
- **Mincing the pistachios by hand can be an arduous task. An easier way to get small, even pieces is to pulse the nuts in a food processor; just be careful not to pulse them into a paste. shopping list
How to make it
- Heat oven to 350°F and line 2 baking sheets with parchment paper; set aside.
- Combine butter and 1/2 cup of the powdered sugar in the bowl of a stand mixer fitted with the paddle attachment. Beat on medium high until light and fluffy, about 3 minutes. Add pistachios, orange zest, salt, vanilla extract, and almond extract and continue mixing until ingredients are well incorporated. Add flour and mix just until incorporated, about 30 seconds (do not overmix).
- Shape dough into tablespoon-size balls. Place 1 inch apart on the prepared baking sheets. Bake until bottoms begin to brown, about 15 minutes. Remove from oven and let cool slightly on the baking sheets, about 10 minutes.
- Pour remaining 1 1/2 cups powdered sugar into a medium bowl. Working with 5 or 6 at a time, place warm cookies in powdered sugar, turning gently to thickly coat (you should see very little of the cookie underneath). Let cool and recoat in powdered sugar if a thicker coat is desired. Repeat with remaining cookies.
People Who Like This Dish 16
- ttaaccoo Buffalo, NY
- Rockyillis Nowhere, Us
- tpa694 Nowhere, Us
- jett2whit Union City, GA
- minitindel THE HEART OF THE WINE COUNTRY, CA
- angelfish88 Calgary, CA
- mbeards2 Omaha, NE
- walkingman Royal Oak, MI
- capedread Peterborough. Cambridgeshire, GB
- glennmstr Stoke-on-Trent, GB
- Plus 6 othersFrom around the world!
The Rating
Reviewed by 6 people-
yummm this are good thank you
minitindel
in THE HEART OF THE WINE COUNTRY loved it
-
I've had cookies similar to these. I bet the pistachios make them extra special! Thanks for sharing.
jett2whit
in Union City loved it
-
5! no doubt, yum
midgelet
in Whereabouts loved it
The Groups
-
Sweet Tooth
451 members -
Mexican Food
318 members -
Piece Of Cake
376 members -
Kid Friendly Recipes
207 members -
Party Food
316 members -
Cooking With Kids
277 members -
MEXICAN FOOD
429 members -
Spanish And Hispanic Food
142 members -
Appetizers And Dips
271 members -
Hosting A Partywhat To Serve
21 members
Reviews & Comments 6
-
All Comments
-
Your Comments
" It was excellent "
" It was excellent "
" It was excellent "
" It was excellent "
" It was excellent "