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Mexican Wedding Cookies
Mexican Wedding Cakes are a delicately flavored cookie that practically melts in your mouth. These are flavored with pistachio for a unique variation.
Course
cookies
Prep Time
5
minutes
minutes
Cook Time
20
minutes
minutes
Total Time
25
minutes
minutes
Servings
36
cookies
Calories
107
kcal
Author
Marye Audet-White
Ingredients
1
cup
unsalted butter
, room temperature
½
cup
sugar
2
teaspoons
vanilla extract
2
cups
all-purpose flour
1
cup
finely chopped pistachios
(I grind them in a blender)
½
cup
confectioners' sugar
Instructions
In a bowl,
cream
together the butter and sugar.
Stir in vanilla.
Add the flour and pistachios and mix until
well blended
.
Cover and chill for 3 hours.
Preheat oven to 325 degrees.
Shape dough into balls or crescents.
Place them on an ungreased cookie sheet and bake for 15 to 20 minutes.
Remove from pan to cool on wire racks for 5 minutes.
Roll cookies gently in Confectioner's sugar.
When cookies are cool, roll in confectioners' sugar. Store in an airtight container.
Nutrition
Calories:
107
kcal
|
Carbohydrates:
10
g
|
Protein:
1
g
|
Fat:
6
g
|
Saturated Fat:
3
g
|
Cholesterol:
13
mg
|
Sodium:
0
mg
|
Potassium:
43
mg
|
Fiber:
0
g
|
Sugar:
4
g
|
Vitamin A:
170
IU
|
Vitamin C:
0.2
mg
|
Calcium:
6
mg
|
Iron:
0.5
mg