Mexican Wedding Cookies These melt-in-your mouth morsels are definitely addictive. We make this red cranberry and green pistachio version every Christmas. Makes 50 cookies 1 pound unsalted butter, softened 1 cup powdered sugar, plus extra for dusting 2 tablespoons vanilla extract 1 teaspoon salt 1 cup chopped unsalted pistachios 1 cup chopped dried cranberries 5 cups sifted pastry flour Preheat oven to 350 degrees F. Beat butter and powdered sugar in mixer until light and fluffy, about 10 to 15 minutes. Add vanilla, salt, pistachios, and dried cranberries. Remove from mixer and stir in pastry flour by hand, being careful not to overmix. Using tablespoon size balls of dough, form football shapes and place on a buttered cookie sheet. Bake 10 to 12 minutes or until just beginning to get the slightest bit of color on the bottom. Remove upon the first sign of color and set on a rack to cool. When cool enough to touch, place in a bowl with powdered sugar and toss gently. Continue to occasionally toss with sugar while cooling, trying to get as much sugar as possible to stick to the cookies. When cold, place cookies in airtight container until ready to serve.

© 2012 Mary Sue Milliken and Susan Feniger.  All rights reserved.