Delightful Pistachio Mexican Wedding Balls
Let's Talk Cookies, Baby:
Mexican Wedding Cakes, or Mexican Wedding Cookies, are a delectable treat with a scandalous past. In the throes of Cold War tension between the US and the Soviet Union, serving Russian tea cakes became a social faux pas when hosting guests. Enter: Mexican wedding cakes, a near-identical cookie to the Russian variety that mysteriously appeared on dinner tables. Give 'em a whirl at your next swanky soiree.
Here's the lowdown: Hand-mincing pistachios can be a frickin' chore. Make life easier by pulsing the nuts in a food processor, just don't pulverize 'em into a paste.
This recipe was featured at our Spicy Holiday Cocktail Party.
- Yield: 46 lil' cookies
- Difficulty: A cinch
- Total: 1 hour 20 minutes
- Active: 30 minutes
Ingredients (8)
- 2 sticks (8 ounces) softened butter
- 2 cups powdered sugar
- 1 cup shelled, unsalted roasted pistachios, minced
- 2 teaspoons grated orange zest
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 2 1/4 cups flour
Instructions
- Preheat oven to 350°F and line 2 cookie sheets with parchment. Sidestep the elbow grease and use a food processor to pulse your pistachios until they're nicely chopped.
- In a stand mixer fitted with a paddle attachment, cream together butter and 1/2 cup powdered sugar. Pour in your finely chopped pistachios, orange zest, salt, vanilla, and almond extract. Let the mixer work its magic until all the ingredients are well-combined. Add the flour and mix just until incorporated (avoid overmixing).
- Scoop out dough by the tablespoonful, shape it into balls, and place them 1-inch apart on your prepared cookie sheets. Bake until the bottoms turn golden, about 15 minutes. Pull 'em from the oven and let 'em cool on the sheets for 10 minutes.
- Dump the remaining 1 1/2 cups powdered sugar into a medium bowl. Coat your warm cookies one by one, gently rolling them in the sugar to create a thick coating (make sure there's very little cookie showing underneath). If you fancy a thicker coat, let 'em cool and coat again.
History Lesson:Mexican wedding cakes and Russian tea cakes share a striking resemblance, but they've distinct roots. Mexican Wedding Cookies are a Mexican tradition, typically adorned with pecans and coated in powdered sugar. They're often served at weddings and other special occasions. On the other hand, Russian Tea Cakes are a type of butter cookie popularized in the US during the late 19th and early 20th centuries. They're known for their crunchy exteriors and tender interiors. Both cookies are famous for their simple creation and the variety of customizations possible with different nuts or flavorings.
- The distinct Mexican tradition, known as Mexican Wedding Cookies, is often adorned with pistachios and coated in powdered sugar, making it a unique cultural food.
- This recipe, featuring Mexican Wedding Cakes, is a cool addition to any cultural gathering, mixed perfectly with the spices of a Spicy Holiday Cocktail Party.
- For an easy and delicious twist on the traditional Mexican Wedding Cakes, follow these instructions to create a pistachio-flavored version with a hint of orange zest.