Pistachio Mexican Wedding Cookies

Recipe by Katherine Crawford

Just because these are call ‘wedding cookies’ doesn’t mean they can’t be enjoyed all year round, wedding or no wedding. These pistachio-rich cookies are a joy to have throughout Christmas.

Tips and Tricks

Can I add a different nut, or a mixture?

These are really designed to be a celebration of pistachios, but if you’re not crazy about them, the next best thing would be almonds. Use ground almonds and chopped to replace the pistachios.

This is a frequently asked question?

It all begins with an idea. Maybe you want to launch a business. Maybe you want to turn a hobby into something more. Or maybe you have a creative project to share with the world. Whatever it is, the way you tell your story online can make all the difference.

Ingredients:

  • 1 1/2 cups pistachios, shelled

  • 1 cup (2 sticks) plant-based butter

  • 1 1/2 cups powdered sugar, divided

  • 2 tsp vanilla extract

  • 1/2 tsp almond extract

  • 1/2 tsp kosher salt

Directions:

Toast the pistachios in a pan over medium heat for 3 - 4 minutes until fragrant. Let cool completely before starting the next step.

Using either a food processor, or a mortar and pestle, take half of the pistachios (or 3/4 cup) and grind finely. (If using a food processor, careful you don’t grind too finely, otherwise it will become butter!). Chop the rest of them coarsely. Place both in a bowl and set aside.

d2c21774-f568-43b5-b32a-b837762576d8.jpg
dd000b8b-9677-4ff7-b267-2e6e08ab7004.jpg

Using a stand mixer (or using a hand-held electric mixer), beat the butter and 2/3 cup of the powdered sugar together until just combined. Add in the vanilla and almond extracts.

Add the flour and mix. The dough will be thick. Finally, fold in the ground and chopped pistachios until fully incorporated.

Chill the dough for 30 minutes to 1 hour.

ButterSugar.jpg
AddedPistachios.jpg
PMWCDough.jpg

While the dough is chilling, heat the oven to 325 degrees Celsius. Prepare your baking pans by either greasing or lining with parchment paper.

When the dough is done chilling, roll it into small 1-inch balls and place 1.5 inches apart on the baking sheet.

Bake in the oven for 12 minutes. Take out once the bottoms are a nice caramel color and the tops are pale, but not shiny. Let sit on the tray for 5 minutes, then move to a cookie rack to cool completely.

PMWCDoughBalls.jpg
BakedPMWC.jpg

Once they’ve fully cooled, place the remaining powdered sugar in a bowl or plate. Coat each cookie in the powdered sugar, and enjoy!