{You can purchase these already "shelled". Note to self.}
Cinco de Mayo is one of my favorite holidays of every year. Not only because it represents such historic time (I love military history), but more so because..I cannot get enough Mexican food. It has gotten so bad that my close friends and I search out the latest locale just so we don't get recognized at our usual spot. What a better way to combine two of my most favorite things. I mean who knew that Mexican wedding cakes are not cakes at all, they are cookies!! EUREKA!!! They are heavenly melting in your mouth.
I used a Pampered Chef chopper to combine the 1 cup Pistachio and 1 tbsp orange zest.
Beat the 2 sticks unsalted butter (room temperature) until light and fluffy. Add the 1/2 cup confectioners sugar and vanilla. Mix on medium-high speed for at least ten seconds.
Then add the following
2 cups flour
3/4 tsp cardamom
the entire nut mixture
Mix on low speed until the dough comes together making sure that you scrape the sides occasionally. Cover and refrigerate for 30 minutes.
Scoop by the tablespoon and roll into balls.
Flatten them with the back of a spoon until they are 1/2 inch thick. Bake in a 350 degree oven for 15 to 20 minutes or until bottoms are slightly brown. The tops will stay light.
Mix together 1/4 tsp cinnamon and 1 1/2 cups powdered sugar.
Roll them while they are almost too hot to hold so the mixture adheres to the cookie better.
I dare you to eat just one.
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