Pistachio Mexican Wedding Cookies

This cookie is one of my favorites...tender and bursting with Craisins and pistachios and bathed in powdered sugar!


I originally saw this recipe on Ginger's website: Deep Fried Kudzu. She obtained the recipe from Bon Appetit magazine. Mine is a slight adaptation.



Here's what you'll need:
Cake Flour, All-purpose Flour, Powdered Sugar, Butter, Vanilla Extract, Salt, Pistachios, Craisins (or dried cherries), & [Butter Flavor Crisco (not pictured).] 

Add butter, butter-flavor Crisco, and powdered sugar to a mixing bowl and mix until light and fluffy.

Mix in vanilla extract and salt.

Add in pistachios (rough chopped) and Craisins (rough chopped), and mix well.

Add in flours and mix with spoon or spatula. Do Not over-mix.

Because I substitute part of the butter with butter-flavored Crisco, I also add in a teaspoon of water and mix with the mixer until it just comes together.

Shape dough into tablespoon-sized balls or footballs.
Place on either greased or parchment-lined baking sheet. 

Bake, then remove from oven once bottoms have turned golden brown...approximately 16 minutes.

Cool on pan for 10 minutes, then working in small batches, submerge cookies in powdered sugar, shake off excess, and set cookies aside until all are coated.

Serve with coffee, tea, or milk.

 Now if you'll excuse me while I go powder my face, ahem.


Note: I reduced the Bon Appetit recipe by one-half, thereby yielding approximately 4 dozen cookies. 

Pistachio Mexican Wedding Cookies
www.whispersofthyme.blogspot.com
(Yields approximately 4 dozen cookies)

Ingredients:
14 Tablespoons (2 sticks minus 2 Tablespoons) unsalted butter, room temperature
2 Tablespoons butter-flavored Crisco
1/2 cup powdered sugar, plus additional for coating cookies
1 Tablespoon vanilla extract
1/2 teaspoon salt
1/2 cup shelled unsalted pistachios
1/2 cup dried cranberries (Craisins) or dried cherries
1-2/3 cup sifted cake flour
5/6 cup (1 cup minus 2-1/2 Tablespoons) sifted all-purpose flour
1 teaspoon water

Directions:
Preheat oven to 350 degrees F.
Add butter, butter-flavor Crisco, and powdered sugar to a mixing bowl and mix until light and fluffy.
Mix in vanilla extract and salt.
Add in pistachios (rough chopped) and Craisins (rough chopped).
Add in flours and mix with spoon or spatula. Do not over-mix.
Add in a teaspoon of water and mix with the mixer until dough just comes together.
Shape dough into tablespoon-sized balls or footballs. Place on either greased or parchment-lined baking sheet.
Bake at 350 degrees F. Remove from oven once bottoms have turned golden brown...approximately 16 minutes.
Cool on pan for 10 minutes, then working in small batches, submerge cookies in powdered sugar, shake off excess, and set cookies aside until all are coated.
Store in airtight container.