Mexican Pistachio Wedding Cake Cookies

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. Seemingly out of nowhere Mexican wedding cakes began appearing in their place, an almost identical cookie.


I usually like to make them with almonds or pecans but I decided I would make them this time with Pistachio's ....


I am so glad that I did ...they are just even yummier if that is at all possible 


I like to freeze mine and just take out one for a treat sometimes with a cup of tea or coffee in the afternoon ....such a treat ....


I hope you will try them and enjoy making them ...


They are fun to make ...


But the best bit if eating them 


Would make a lovely gift too ...packed in a pretty box ....you can purchase cookie boxes on line or at your local craft shop 

Total Time: 1 hr 20 mins

Active Time: 30 mins

Makes: 46 cookies

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Ingredients

• 2 sticks (8 ounces) unsalted butter, at room temperature
• 2 cups powdered sugar
• 1 cup shelled, unsalted roasted pistachios, minced
• 2 teaspoons freshly grated orange zest
• 1/2 teaspoon fine salt
• 1 teaspoon vanilla extract
• 1/2 teaspoon almond extract 
• 2 1/4 cups all-purpose flour (Plain)

1. Heat the oven to 350°F 180ºc Gas Mark 4 and line 2 baking sheets with parchment paper; set aside.
2. 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).
3. 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 the oven and let cool slightly on the baking sheets, about 10 minutes.
4. Cool the Cookies ....if you wish to freeze them in batches then freeze them once cool and then put the powdered sugar on once you have taken them out of the freezer the day you want them ....when defrosted do the following ..
5. Pour remaining 1 1/2 cups powdered sugar into a plastic ziplock bag or just a bag if you don't have a ziplock and put in several cookies at a time and just turn the bag around and around till the cookies are well covered ...then gently remove and do the same again till all cookies are coated and looking great . 

Thanks for popping in 

I hope that this becomes one of your favorite things to make 

Great for Pot luck or a hostess gift 

If you or a family member don't like nuts ..

You could make them without them 

Happy Days and Happy baking