12.12.2012

Pistachio Wedding Cookies

I've never done something like this before.  I sent cookies to three perfectly perfect strangers:)  One from Texas, one from Florida, and one from Alaska.  It was fun, and I was dang excited to participate.  It was the 2nd Annual Food Blogger Cookie Swap.  Who doesn't love getting things in the mail.  So thank you to the two lovely ladies who sent me and my family a treat.  Ashton @ Something Swanky and Christine @ Chew Nibble Nosh.  The family devoured the cookies!  Before the cookies even made it into the house they were gone.  (That's saying a lot since all of the Clawson children are up to their eyeballs in cookies at the bakery.  Our count is now up to 28,800 cookies to be baked and shipped by next week.)  Both cookies we received were lovely.  Ashton sent a glorious Salted Caramel Peanut Butter Truffle cookie, and Christine sent a scrumptious Pecan Raspberry Thumbprint cookie.  I love those girls guts!  Thanks again!!

So now on to what I sent.  I decided on a Pistachio Wedding Cookie.  The chocolate orange version graced the blog a few days ago, but these pistachio babies were the star.   (Here's a little story if you care about a Mexican Wedding cookie fiasco a few years ago.)  I have always loved pistachio stuff.  I loved Jello Pistachio pudding for Family Home Evenings, and I love the pistachio ice cream at Farr's as a kid.  The lovely pale green color was beautiful too.  Thanks to the lovely Mother Thyme blog.  That's where I got the recipe, and I will forever be in her debt.

Happy Christmas baking!!


Pistachio Wedding Cookies
Recipe from Mother Thyme

Yield: 3 dozen

Ingredients

1 cup (2 sticks) butter, softened
1 cup confectioners sugar, divided
2 teaspoons pure almond extract (or vanilla)
1 3/4 cup all-purpose flour
3.4oz package pistachio instant pudding mix
1/4 teaspoon salt
Instructions

In a large mixing bowl cream butter. Beat in 1/2 cup sugar until fluffy. Add in almond 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 10-11 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 airight containers.




10 comments:

  1. How pretty :) I have bookmarked so many of your recipes. Recently I made the Bacon Wrapped Water Chestnuts from your blog and they were awesome!

    ReplyDelete
  2. I loved these cookies! They were such a pretty shade of green, and they melted in my mouth. Thanks for sharing.

    ReplyDelete
  3. These were AMAZING! Loved them so much!

    ReplyDelete
  4. You have almond extract in the recipe but vanilla in the directions. Which is correct?

    ReplyDelete
    Replies
    1. Sorry Lynn! The original recipe called for vanilla and I opted for almond. Both work. Use what you have on hand. No need to make an extra purchase if you don't have to. Thanks for the heads up. I'm fixing it right now:)

      Delete
  5. Hi there - these look beautiful but we don't readily get pistachio pudding mixes here in the UK. Could you recommend an alternative?

    ReplyDelete
    Replies
    1. Oh you poor kid! Pistachio pudding is the BEST! But I think you can still make these and have the same idea. Here's a recipe that I googled for Mexican Wedding cookies. They're technically the same thing. The original recipe has pecans, but I've substituted pistachios, added some green food coloring if you want, and almond extract. Good luck and let me know how they turn out. Maybe I should just send you some Jello Pistachio pudding. You'd love it!

      1 cup (2 sticks) butter, room temperature
      2 cups powdered sugar
      2 teaspoons almond extract
      2 cups all purpose flour
      1 cup pistachios, coarsely ground
      a few drops of green food coloring

      preparation

      Using electric mixer, beat butter in large bowl until light and fluffy. Add 1/2 cup powdered sugar and vanilla; beat until well blended. Beat in flour, then pistachios and coloring. Divide dough in half; form each half into ball. Wrap separately in plastic; chill until cold, about 30 minutes.
      Preheat oven to 350°F. Working with half of chilled dough, roll dough by 2 teaspoonfuls between palms into balls. Arrange balls on heavy large baking sheet, spacing 1/2 inch apart. Bake cookies until golden brown on bottom and just pale golden on top, about 18 minutes. Cool cookies 5 minutes on baking sheet. Gently toss warm cookies in powdered sugar to coat completely. Transfer coated cookies to rack and cool completely. Repeat procedure with remaining half of dough. (Cookies can be prepared 2 days ahead. Store airtight at room temperature;


      Read More http://www.epicurious.com/recipes/food/views/Mexican-Wedding-Cakes-108073#ixzz2F8ZlWQGF

      Delete
  6. Oh you poor kid! Pistachio pudding is the BEST! But I think you can still make these and have the same idea. Here's a recipe that I googled for Mexican Wedding cookies. They're technically the same thing. The original recipe has pecans, but I've substituted pistachios, added some green food coloring if you want, and almond extract. Good luck and let me know how they turn out. Maybe I should just send you some Jello Pistachio pudding. You'd love it!

    1 cup (2 sticks) butter, room temperature
    2 cups powdered sugar
    2 teaspoons almond extract
    2 cups all purpose flour
    1 cup pistachios, coarsely ground
    a few drops of green food coloring

    preparation

    Using electric mixer, beat butter in large bowl until light and fluffy. Add 1/2 cup powdered sugar and vanilla; beat until well blended. Beat in flour, then pistachios and coloring. Divide dough in half; form each half into ball. Wrap separately in plastic; chill until cold, about 30 minutes.
    Preheat oven to 350°F. Working with half of chilled dough, roll dough by 2 teaspoonfuls between palms into balls. Arrange balls on heavy large baking sheet, spacing 1/2 inch apart. Bake cookies until golden brown on bottom and just pale golden on top, about 18 minutes. Cool cookies 5 minutes on baking sheet. Gently toss warm cookies in powdered sugar to coat completely. Transfer coated cookies to rack and cool completely. Repeat procedure with remaining half of dough. (Cookies can be prepared 2 days ahead. Store airtight at room temperature;


    Read More http://www.epicurious.com/recipes/food/views/Mexican-Wedding-Cakes-108073#ixzz2F8ZlWQGF

    ReplyDelete
  7. OMGSH!!! Just made these - and my whole family LOVES them!!! THANK YOU!!!! & I LOVE your page!!!! THANK YOU FOR SHARING your recipes and life stories!!!!! May God Bless and Wishing You and Family a Wonderful Christmas and New Year fun!!!!

    ReplyDelete
    Replies
    1. KD Thanks so much for your fun comment. You made my day. I'm glad you liked them as much as my family did. Who doesn't love pistachio stuff:) Have a spectacular Christmas with lots of love from the Clawson's!

      XOXOXO

      Delete

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