Pistachio and Cherry Mexican Wedding Cakes Recipe

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Pistachio and Cherry Mexican Wedding Cakes
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Ingredients:

Directions:

  1. Preheat oven to 350°F. Butter 3 heavy large baking sheets. Using electric mixer, beat 2 cups butter and 1 cup powdered sugar in large bowl until light and fluffy. Beat in vanilla and salt, then pistachios and cherries. Using spatula, stir in all flour (do not overmix dough).
  2. Shape dough by generous tablespoonfuls into football-shaped ovals. Place on prepared sheets, spacing 1 inch apart. Bake cookies, 1 sheet at a time, until bottoms just begin to color, about 16 minutes. Cool cookies on sheets 10 minutes before coating.
  3. Pour generous amount of powdered sugar into medium bowl. Working with 5 or 6 warm cookies at a time, add cookies to bowl of sugar; gently turn to coat thickly. Transfer cookies to sheet of waxed paper. Repeat to coat cookies with sugar again; cool completely. do ahead Can be made 4 days ahead. Store airtight at room temperature.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 44.95 Kcal (188 kJ)
Calories from fat 31.61 Kcal
% Daily Value*
Total Fat 3.51g 5%
Cholesterol 6.07mg 2%
Sodium 30.02mg 1%
Potassium 27.46mg 1%
Total Carbs 2.76g 1%
Sugars 2.27g 9%
Dietary Fiber 0.27g 1%
Protein 0.66g 1%
Vitamin C 0.2mg 0%
Iron 0.2mg 1%
Calcium 5.6mg 1%
Amount Per 100 g
Calories 417.35 Kcal (1747 kJ)
Calories from fat 293.52 Kcal
% Daily Value*
Total Fat 32.61g 5%
Cholesterol 56.4mg 2%
Sodium 278.75mg 1%
Potassium 254.92mg 1%
Total Carbs 25.61g 1%
Sugars 21.1g 9%
Dietary Fiber 2.53g 1%
Protein 6.15g 1%
Vitamin C 1.4mg 0%
Vitamin A 0.3mg 1%
Iron 1.4mg 1%
Calcium 52.4mg 1%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 1.1
    Points
  • 1
    PointsPlus

Good Points

  • saturated fat free,
  • good source of fiber

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