This is a tasty take on the classic polvorones, or Mexican wedding cookies. Try adding one half cup of dried cherries or cranberries to the crumbly pistachio cooky dough.
- 1 ¼ cups roasted, unsalted pistachios, very finely chopped
- 2 cups flour
- ½ teaspoon salt
- 1 cup butter
- ½ cup granulated sugar
- ¼ teaspoon vanilla extract
- Confectioners’ sugar to coat cookies
Combine the pistachios, salt and flour. Set aside.
In a large mixing bowl, beat the butter and granulated sugar until fluffy. Beat in the vanilla. Gradually add the nut and flour mixture. Chill for an hour.
Preheat the oven to 325°F.
Line two cookie sheets with parchment paper.
Roll the dough into balls, using about one tablespoon of dough for each, and place them about 2 inches apart on the cookie sheets. Bake until the edges of the cookies are light golden brown. Timing will depend on the oven, but start checking at 15 minutes.
Remove the cookies from the oven and allow to cool slightly, just enough so that they can be handled. Coat the cookies with confectioners’ sugar and place them on a wire rack to cool thoroughly. Store in an airtight container. Makes about 3 dozen cookies.
Using pistachios in Mexican cooking