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
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
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.