Pistachio and Cherry Mexican Wedding Cakes
Pistachio and Cherry Mexican Wedding Cakes is a flavorful Continental Desserts & Baking dish prepared with quality ingredients. Preheat oven to 350°F.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionPreheat 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.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.