These are a twist on the Mexican Wedding Cake / Russian Tea Cakes. They are seasoned with orange and almond, and feature pistachios instead of walnuts. These are amazing!
Beat together butter and 1/2 cup of the powdered sugar. (If you have a stand mixer, use it) Beat on medium high until light and fluffy, about 3 minutes. Add pistachios, orange zest, salt, vanilla extract, and almond extract and continue mixing until ingredients are well incorporated. Add flour and mix just until incorporated, about 30 seconds (do not overmix).
Pour remaining 1 1/2 cups powdered sugar into a medium bowl. Working with 5 or 6 at a time, place warm cookies in powdered sugar, turning gently to thickly coat (you should see very little of the cookie underneath). Let cool and recoat in powdered sugar if a thicker coat is desired. (I skipped the second coating) Repeat with remaining cookies.
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