Pistachio and Cherry Mexican Wedding Cakes

Pistachio and Cherry Mexican Wedding Cakes
45 min.
80
88kcal

Suggestions


Get ready to indulge in a delightful twist on a classic treat with our Pistachio and Cherry Mexican Wedding Cakes! Perfectly blended flavors of crunchy pistachios and tart cherries create a unique and mouthwatering dessert that's sure to impress your friends and family. These charming cookies are not only delicious but also visually appealing, making them an ideal addition to any festive occasion or gathering.

With a rich and buttery base, these cookies melt in your mouth, leaving behind a subtle sweetness that's perfectly complemented by a generous coating of powdered sugar. Their delicate texture and unique combination of flavors will have everyone reaching for just one more! They’re also surprisingly easy to make, requiring just 45 minutes of your time to create an impressive batch that serves up to 80 people—ideal for large gatherings, holiday celebrations, or just a sweet treat to share with loved ones.

Whether you call them Mexican Wedding Cakes, Russian Tea Cakes, or Snowball Cookies, their charming appearance and irresistible taste are bound to make them a favorite. Prepare to delight in the warm spices of tradition with a modern spin. So, gather your ingredients and let’s get baking—your taste buds are in for a treat!

Ingredients

  • 1.7 cups flour sifted
  • 3.3 cups cake flour sifted
  • cup cranberries dried
  • ounces pistachios unsalted shelled chopped
  • cup powdered sugar plus more for coating
  • teaspoon salt 
  • cups butter unsalted room temperature (4 sticks)
  • tablespoons vanilla extract 

Equipment

  • bowl
  • baking sheet
  • oven
  • hand mixer
  • spatula

Directions

  1. Preheat 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).
  2. Shape dough by generous tablespoonfuls into football-shaped ovals.
  3. Place on prepared sheets, spacing 1 inch apart.
  4. Bake cookies, 1 sheet at a time, until bottoms just begin to color, about 16 minutes. Cool cookies on sheets 10 minutes before coating.
  5. 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.
  6. 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.

Nutrition Facts

Calories88kcal
Protein5.53%
Fat54.29%
Carbs40.18%

Properties

Glycemic Index
2
Glycemic Load
3.93
Inflammation Score
-1
Nutrition Score
1.3921739164254%

Flavonoids

Cyanidin
0.11mg
Catechin
0.05mg
Epigallocatechin
0.03mg
Epicatechin
0.01mg
Epigallocatechin 3-gallate
0.01mg
Myricetin
0.04mg
Quercetin
0.09mg

Nutrients percent of daily need

Calories:88.37kcal
4.42%
Fat:5.38g
8.27%
Saturated Fat:3.01g
18.82%
Carbohydrates:8.95g
2.98%
Net Carbohydrates:8.53g
3.1%
Sugar:2.74g
3.05%
Cholesterol:12.2mg
4.07%
Sodium:30mg
1.3%
Alcohol:0.11g
100%
Alcohol %:0.77%
100%
Protein:1.23g
2.46%
Selenium:3.12µg
4.46%
Manganese:0.08mg
4.06%
Vitamin A:147.8IU
2.96%
Vitamin B1:0.04mg
2.5%
Folate:7.38µg
1.84%
Copper:0.03mg
1.69%
Fiber:0.42g
1.69%
Phosphorus:16.31mg
1.63%
Vitamin E:0.22mg
1.46%
Vitamin B6:0.03mg
1.4%
Iron:0.23mg
1.29%
Vitamin B2:0.02mg
1.25%
Vitamin B3:0.24mg
1.18%
Source:Epicurious