How to Bake Mexican Wedding Cakes

Yields: 46 cookies

Preparation time: 20 mins

Cooking time:15 mins

Ingredients needed to make Mexican Wedding Cakes:

• 2 ¼ cups all purpose flour
• 1 cup roasted, unsalted pistachios, shelled and minced
• 2 sticks unsalted butter, softened
• 2 tsp orange zest, finely grated
• ½ tsp almond extract
• 1 tsp vanilla extract
• 2 cups powdered sugar
• ½ tsp fine salt

Cooking instructions for Mexican Wedding Cakes:

• Warm up your oven to 350 degrees F and spread a sheet of parchment paper each onto 2 baking sheets; set aside.
• Place ½ cup sugar and the butter in a bowl and cream it using the paddle attachment, fitted to an electric mixer, at moderately high speed for 3 minutes or until the mixture fluffs up and turns light.
• Sprinkle the pistachios, salt, grated orange zest as well as splashes of both kinds of extracts into it.
• Continue to beat until all of them are incorporated into the mixture uniformly.
• Sprinkle the flour into it in batches, while folding it into the mixture at the same time until all of it is used up.
• Beat the mixture briefly for half a minute and split it into 46 small parts.
• Roll each portion into small balls and arrange them onto the lined baking sheets, spaced an inch apart.
• Bake in the hot oven for 15 minutes and take them out.
• Set aside for 10 minutes or until they cool to some extent.
• Meanwhile, place rest of the sugar in a bowl and place the warm cookies into it, few at a time.
• Flip them gently to coat well with the powdered sugar and return them onto the baking sheet to finish cooling them to room temperature.
• Serve at room temperature.

Image credit: Wikimedia Commons