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Recipes

Pistachio and Cherry Mexican Wedding Cakes

By Susan Feniger and Mary Sue Milliken

3.7

(4)

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Recipe information

  • Yield

    makes about 80 cookies

Ingredients

2

cups (4 sticks) unsalted butter, room temperature

1

cup powdered sugar plus more for coating

2

tablespoons vanilla extract

1

teaspoon salt

1

cup shelled unsalted natural pistachios (about 4 ounces), chopped

1

cup dried tart cherries or dried cranberries

3

1/3 cups sifted cake flour

1

2/3 cups sifted all purpose flour

Need to make a substitution?

Preparation

  1. Step 1

    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).

    Step 2

    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.

    Step 3

    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.

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