I love cookbooks but I feel that due to the ease of technology I don’t pull them out as much as I should. I mean there is something so surreal about holding a cookbook in your hands and pursuing the recipes. This year for Christmas, I decided I was going to pull out my cookbooks and commit to making at least five (5) cookie recipes that I have never made before.
This is my second cookie recipe I selected to bake. This recipe came from a Southern Living Special Edition Christmas Cookbook copyrighted in 2012. Southern Living Cookbooks are some of my favorite cookbooks. Especially the Christmas Southern Living Books. They are full of recipes and decorating ideas.
One of the reasons I picked this particular recipe is because I love pistachios (especially sitting on the beach during the summer). I also love limes and especially love adding lime and orange slices to a big glass of water (and in a cherry limeade from Sonic or in a margarita on a Caribbean beach).
These cookies with the pistachios, lime zest and limeade are a bit of a tropical take on the Mexican wedding cookie. When biting into these cookies in the winter, you immediately think of summer and citrus.
Pistachio-Lime Wedding CookiesCourse: Dessert
These cookies with the pistachios, lime zest and limeade were are a bit of a tropical take on the Mexican wedding cookie.
1 cup unsalted butter, softened
1 1/2 cups of powdered sugar, divided
2 tablespoons frozen limeade concentrate, thawed
2/3 cup finely chopped pistachios
2 teaspoons lime zest, divided
1/2 teaspoon vanilla extract
2 cups all-purpose flour
1/8 teaspoon salt
- Beat butter, 1/2 cup powdered sugar, and limeade concentrate at medium speed with an electric mixer until creamy. Stir in nuts, 1 teaspoon of lime zest and vanilla.
- Whisk together flour and salt; gradually add to butter mixture, beating at medium speed until a soft dough forms. Cover and chill for at least one hour. (I chilled my dough overnight so the flavors really had an opportunity to blend).
- Preheat over to 375 degrees. Shape dough into 1 inch balls, and place on ungreased baking sheets. Bake at 375 degrees for 14 to 15 minutes or until lightly browned. Remove cookies to wire racks, and cool 5 minutes.
- Stir together remaining 1 teaspoon lime zest and remaining 1 cup powdered sugar; roll warm cookies in powdered sugar mixture, and cool completely on wire racks.