Pistachio Wedding Cookies Recipe 415

PISTACHIO AND CHERRY MEXICAN WEDDING CAKES

Steps:

• 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).
• 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.
• 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.

PISTACHIO WEDDING COOKIES RECIPE - (4.1/5)

Steps:

• In a large mixing bowl cream butter. Beat in 1/2 cup sugar until fluffy. Add in vanilla In a medium bowl combine flour, pudding mix and salt. Gradually mix flour mixture into wet ingredients until combined. Divide dough in half and form into a ball. Wrap in plastic wrap and place in refrigerator for at least an hour. Preheat oven to 350°F. Line baking sheets with parchment paper. Remove dough from plastic wrap and make tsp size balls. Place on baking sheets and press down on the balls slightly spacing them about 1 inch part. Bake in preheated oven for 9-10 minutes. While cookies are still warm toss them in remaining confectioners' sugar and set on wire rack until cooled completely.

PISTACHIO WEDDING COOKIES

Steps:

• In a large mixing bowl cream butter. Beat in 1/2 cup sugar until fluffy. Add in vanilla extract.
• In a medium bowl combine flour, pudding mix and salt. Gradually mix flour mixture into wet ingredients until combined.
• Divide dough in half and form into a ball. Wrap in plastic wrap and place in refrigerator for at least an hour.
• Preheat oven to 350 degrees Fahrenheit. Line baking sheets with parchment paper.
• Remove dough from plastic wrap and make teaspoon size balls. Place on baking sheets and press down on the balls slightly spacing them about 1 inch part.
• Bake in preheated oven for 9-10 minutes. Don't overbake. Remove from oven and let them sit on baking sheet for about 5 minutes. While cookies are still warm toss them in remaining confectioners sugar and set on wire rack until cooled completely.
• Store in airtight containers.

ITALIAN PISTACHIO COOKIES

Steps:

• Preheat oven to 165°C / 325°F. Line a baking tray with parchment paper.
• In a food processor, combine the first measure of pistachios, almonds and the sugar. Process until the nuts are ground (with no large chunks left). Transfer the ground nuts and sugar into a clean dry bowl.
• Mix in the measured egg whites (and vanilla if using, this is optional) with the ground nuts and sugar, and mix with a wooden spoon until you get a slightly sticky ball of dough. You will need to mix well to make sure the dough comes together. If needed, add extra egg whites (1 tsp at a time).
• Chop the extra 75 g of pistachios into smaller, coarse pieces and set aside.
• Round cookies - Using a cookie scoop or wet hands, portion out the cookie dough to make round cookies (with a diameter of about 1 inch), and roll each one in the coarsely chopped pistachio nuts. Place these cookies on a prepared cookie baking tray and flatten them slightly.
• Crescent cookies - Using a cookie scoop or wet hands, portion out the cookie dough (with a diameter of 1.5 inches) to make the crescent cookies. Roll this dough ball into slender cylindrical shape, and then shape it again into a crescent. Dip the top of the cookie in the coarsely chopped pistachio nuts. Place these cookies on a prepared cookie baking tray, nut side up.
• Bake them in the preheated oven for about 10 - 12 minutes, until they just start to turn brown at the edges.
• Remove from the oven and let them cool down completely. The cookies will be soft when warm, so they must be cooled down before being moved. Dust them with some icing sugar / confectioner's sugar (optional).
• This recipe makes 23 - 26 cookies, and you can keep them in an airtight container for a few days.

PISTACHIO WEDDING COOKIES

Steps:

• 1. In a large mixing bowl, cream butter. Beat in 1/2 cup powdered sugar until fluffy. Add vanilla extract. In a medium bowl, combine flour, pudding mix and salt. Gradually mix flour mixture into wet ingredients until combined.
• 2. Divide dough in half and form into balls. Wrap in plastic wrap and refrigerate for at least 1 hour. Preheat oven to 350 degrees. Line baking sheets with parchment paper. Remove dough from refrigerator and make teaspoon size balls. Place on baking sheet and press down on balls slightly, spacing 1-inch apart.
• 3. Bake in preheated oven 9-10 minutes. Do not overbake. Remove from oven, and let them cool on baking sheet for 5 minutes. While cookies are still warm, toss in remaining powdered sugar. Set on wire rack until cooled completely. Makes about 3 dozen cookies.