Lemon Cardamom Pistachio Wedding Cookies

Lemon Cardamom Pistachio Wedding Cookies

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Cardamom is one the world’s oldest spices, dating back 4000 years.  It’s incredibly citrusy, spicy flavor and aromatic fragrance is punctuated by additional zing of the lemon and saltiness of the pistachios in these cookies.  

These Lemon Cardamom Wedding Cookies are variation on the Russian Tea Cake, with very similar variations as Mexican wedding cakes, butterballs or snowballs, which are all spherical shortbread cookies covered in powdered sugar.  By the 20th century, they were a part of weddings, Christmas celebrations and Easter traditions in the United States. 

tips for making wedding cookies

The full recipe is below, but here are some tips to ensure your Lemon Cardamom Pistachio Wedding Cookies turn out perfectly each time. 

• Use dried lemon zest for your lemon sugar, you’ll be happier with the results. 

• As a general rule of thumb, it’s best to bake cookies one sheet at a time in the center rack of your oven. If your oven is like mine, you probably have hot spots, or places in your oven that tend to make food cook faster than other. If so, rotate your baking sheets about two-thirds of the way through cooking.

• Cool your cookies on wire rack. Don’t have one? Invest it one. They make a difference, trust me.

• Wedding cookies can be stored at room temperature in an airtight container or frozen for up to two months.

useful tool for making wedding cookies

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Yield: 72 cookies

Author: Sweet Tea & Fried Pies

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Lemon Cardamom Pistachio Wedding Cookies

Cardamom is one the world’s oldest spices, dating back 4000 years. Its incredibly citrusy, spicy flavor and aromatic fragrance is punctuated by additional zing of the lemon and saltiness of the pistachios in these cookies. Baker’s tip: use dried lemon zest for your lemon sugar, you’ll be happier with the results.

Prep time: 15 MCook time: 55 MTotal time: 70 M

Ingredients:

Cookie

• 2 cups unsalted butter, soften
• 1 cup powdered sugar
• 1 tablespoon vanilla extract
• 2 teaspoons lemon juice
• 1 teaspoons lemon zest
• 1 teaspoon orange zest
• 1½ teaspoons salt
• 1 teaspoon ground cardamom
• 4½ cups all-purpose flour
• 1½ cups chopped pistachios or walnuts

Lemon Sugar

• 3 tablespoon of dried lemon zest
• 2 cups powdered sugar

Instructions:

1. Preheat oven to 350 degrees and line two baking sheets with parchment paper.
2. Cream butter in a bowl or standing mixer, and gradually add powdered sugar. Mix until fluffy. Stir in vanilla extract, lemon juice, lemon zest, orange zest, salt and cardamom until fully incorporated.
3. Blend in flour gradually and mix well; stir in pistachios.
4. Shape into balls using about 1 tablespoon for each cookie. Place cookies about half inch apart on prepared baking sheets and bake for 18 minutes. Cookies will be light colored and slightly golden on the bottom when ready.
5. While cookies are cooling, make the lemon sugar by mixing the dried lemon zest and powdered sugar. Once cookies are slightly cool, roll them a few at a time in the lemon sugar mixture.
6. Cookies can be stored in an airtight container. Dredge cookies again in lemon sugar just prior to serving.

Calories

107.95

Fat (grams)

6.46

Sat. Fat (grams)

3.35

Carbs (grams)

11.38

Fiber (grams)

0.52

Net carbs

10.86

Sugar (grams)

4.75

Protein (grams)

1.45

Sodium (milligrams)

56.92

Cholesterol (grams)

13.56

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