We're starting our holiday cookie baking and this is one that we really love. Mexican Wedding Cookies are really popular added to dessert trays and plates during the season for a very good reason. They look like little white snowballs! So cute! Did you know that they have a pretty long shelf-life as far as cookies go?They also freeze beautifully, so they can be made this week and put in an airtight container in the freezer. Once defrosted, they can be re-rolled in powdered sugar, and taste super fresh next month! So here's a twist. Usually Mexican wedding cookies are made with pecans. Pistachio give them a unique light green color and a delicate flavor. They are especially delicious along side a cup of hot cocoa.
Mexican Wedding Pistachio Cookies
1 cups butter, softened
½ cup sugar
1 Tbsp vanilla
2 cups Texas Pure Milling all-purpose flour
1 cups pistachios, fine minced
Directions: Preheat oven to 350°. In a large bowl, cream butter and sugar. Add egg and vanilla; mix well. Gradually add flour; fold in pistachio. Roll dough into 1-in. balls.
Place on ungreased baking sheet and lightly flatten with fingers to keep them from rolling around the pan.
Bake 12-15 minutes or until bottom edges are golden brown.
For wedding cookies, roll the baked cookies in powdered sugar while still warm. Allow to cool slightly and roll again in powdered sugar. Yield: 2 ½ dozen