Mexican Christmas-Wedding Cookies – a delicious recipe with unsalted butter, powdered sugar, salt, vanilla, pistachio nut, craisins. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat ove to 350 degrees F (180 degrees C).
2
Beat butter and 1 cup sugar in a mixer until light and fluffy, about 10 to 15 minutes.
3
Add vanilla, salt, pistachios, and craisins.
4
Remove from mixer and stir in the pastry flour by hand, be careful not to overmix.
5
Take tablespoon amount of dough and form it into football shapes, and place them on a buttered cookie sheet.
6
Bake 10 to 12 minutes or until cookie are just beginning to get the slightest bit of color on the bottom; then remove cookies and set on a rack to cool.
7
When cool enough to touch, place in a bowl with powdered sugar and toss gently; continue to occasionally toss with sugar while cooling, to get as much sugar as possible to stick to the cookies.
8
When cold, store cookies in an airtight container until ready to serve.
1479
kcal
Calories
93
g
Fat
145
g
Carbs
16
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 1 lb unsalted butter, softened, 1 cup powdered sugar, plus extra for dusting (aka iceing), 1 teaspoon salt, 1 teaspoon vanilla, and more.
Yes, Mexican Christmas-Wedding Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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