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I have a confession to make.. I love ANYTHING and EVERYTHING pistachio. Ice cream, muffins, cake or by the multiple handfuls, pistachio nuts are not safe around me in any capacity. Thankfully, I am in the vast minority with my love for that funky little green nut in my family so aside from my nephew Casey, I can call dibs on whatever neon green culinary yumminess I find and not have to fight down too many others for it. Basically, in my family circle you could claim to love jalapeno bubblegum flavored (whatever) and that would be more readily accepted than pistachio. This makes absolutely no sense to me but who am I to complain?… It works for me!
With Christmas fast approaching, it was time to breakout the almighty collection of recipes and start making the hard choices that comes with choosing just the right cookies to make. I have a few cookies that I am simply not allowed to NOT make every year and since I always send dozens and dozens of cookies to work with my husband and I was participating a large cookie exchange at my own work, I knew I had some wiggle room when it came to introducing a new contender this year. I have always loved the pecan balls aka wedding cookies but seriously, how amazing would they be using pistachio instead of pecans? I guess we are about to find out…
Pistachio Wedding Cookies
You will need:
2 sticks butter, softened
2 1/2 cups confectioners sugar
2 tsp vanilla extract
1/8 tsp salt
2 cups flour
2 cups pistachios, chopped (I used roasted,salted and shelled ones)
Start by preheating your oven to 350 degrees. Mix butter in a large bowl until light and fluffy. Add in 1/2 cup of the sugar along with the vanilla and salt and mix well. Stir in your flour and your pistachios and when combined, roll into 1 inch balls and placed on an ungreased cookie sheet. Bake for 15 minutes and when removed from the oven, immediately roll the warm cookies in the remaining cups of sugar. Do this very gently, the cookies will fall apart if treated unkindly. Place your sugared cookies on a wire rack to cool. When your cookies have cooled completely, roll them through the sugar one more time.
That’s how easy it is to get your pistachio fix in at Christmas. These cookies came out WONDERFUL!! Salty and sweet and melt in your mouth good. This is one cookie that just got added to my ‘Make Every Year’ list.