Pistachio wedding cookies are little balls of crunchy fragrant goodness that will make any occasion a better one.
Mexican wedding cookies are my favorite cookie of all time. In fact, they are very dangerous for my waistline, as I can’t stop eating them if they are around anywhere within reach. The crunch of the finely chopped nuts and the fragrance of vanilla make these cookies irresistible. I love how they are not too sweet and yet covered in powdered sugar. They are totally fun to just pop in your mouth and enjoy the tasty goodness. I feel it is a shame that the holidays are the only time you seem to find these little balls of joy.
Usually, Mexican wedding cakes are made with pecans or walnuts, but I have wondered if they would be good using pistachios. If you love pistachios like I do, it was a no-brainer to try them out in this cookie. The slight green to the dough and the flavor of pistachios and vanilla make these cookies a great variation that I will make for years to come. They are so delicious!
Pistachios used to be only found in the shell, and that would have made making these a bit time-consuming. But now you can find them shelled at Amazon, in many grocery and warehouse stores. They usually come roasted and salted, however, so as I have described in the recipe, you will need to rub some of the salt off with some damp paper towels.
I have an excellent recipe that I have been making for many years. I posted the recipe last year for traditional Mexican Wedding Cookies/ Jewish Wedding Cookies/ Russian Tea Cakes or any of a dozen other names that you can find. There is a bit of a history of those cookies on that post too that is a fun read.
These Pistachio Wedding Cookies are very, very easy to make. The first batch will be ready by the time the oven has preheated. They do take several pans or containers, so you will need some counter space. These Pistachio Wedding Cookies are a great cookie recipe that is now part of my favorites. Serve them as a new cookie that is a bit different than the norm, but everyone will love.
Replacing Pistachios for the usual pecans or walnuts make a great version of this classic cookie
- 1 ½ cups roasted and salted shelled pistachios
- 1 cup unsalted butter softened at room temperature
- ½ cup powdered sugar
- 1 tablespoon vanilla bean paste or 2 teaspoons vanilla extract
- ¼ teaspoon salt
- 2 ¼ cups all-purpose flour
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Preheat the oven to 400°
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Have 2 cookie sheets lined with Silpat or ungreased ready. You can use one cookie sheet, just make sure you cool the sheet before baking the second batch.
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Have an additional cookie sheet or any sizeable flat container big enough to have the cookies cool in. Sift a generous amount of powdered sugar all over the bottom of the additional cooling container. It also helps to have a bowl or dish with more sifted powdered sugar in it for rolling.
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Dampen several layers of paper towels and place on work surface. Spread the roasted and salted pistachios on top of the towels and lightly rub them to remove excess salt.
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In a food processor, pulse the pistachios until very finely chopped, be careful not to over process as the nuts will turn to nut butter. Or you can finely chop the pistachios by hand.
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In a mixer or by hand, cream the butter with the powdered sugar until light and fluffy.
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Beat in the vanilla bean paste or extract and the salt.
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At low speed or by hand, stir in the all-purpose flour until the mixture looks well combined and is crumbly.
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Stir in the chopped pistachios; continue to blend until the dough starts to come together.
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Roll the dough into 1 inch balls. A small cookie scoop works well here, or you can use a spoon.
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Place the rolled cookies onto the Silpat lined or ungreased cookie sheet about 1 inch apart. These cookies do not spread very much.
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Once the sheet is full of rolled cookies Place in the preheated oven.
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Bake the first sheet for 12-15 minutes, the tops of the cookies will not brown, but the bottoms will just be golden brown. Try not to overcook as they go from great to dry and crumbly very quickly, remember thy will cook for a few minutes more as they cool on the cookie sheet. Continue to roll and fill the second sheet while you are baking the first batch. You will get 55 to 60 rolled cookies.
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When the first batch is done, pull the cookies out and bake the second batch.
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While the cookies are still warm roll a few at a time in the dish of powdered sugar. Transfer the powdered sugar coated cookies onto the dusted cooling pan spacing them a little apart. Let cool completely.
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Repeat with the second batch.
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Once the cookies have completely cooled, roll them a second time in the powdered sugar.
These pistachio wedding cookies will keep in a sealed container for two weeks.
