Orange, Cardamom and Pistachio Wedding Cakes

Swapped at the 2011 Cookie Swap by Maria del Mar Sacasa.

Orange, Cardamom and Pistachio Wedding Cakes

About This Recipe

Yield:Makes about 32 cookies
This recipe appears in: Weekend Baking Project: Orange, Cardamom, and Pistachio Wedding Cakes


  • 1 cup roasted, salted, shelled pistachios
  • 1 tablespoons finely grated orange zest
  • 8 ounces (2 sticks) unsalted butter, at room temperature
  • 2 cups confectioners' sugar
  • 2 teaspoons pure vanilla extract
  • 2 cups all-purpose flour
  • 3/4 plus 1/8 teaspoon ground cardamom
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground cinnamon


  1. 1

    Pulse pistachios and orange zest in food processor until pistachios are coarsely ground. Set aside.

  2. 2

    In large bowl, beat butter on medium-high speed until light and fluffy, about 1 minute. Pause mixer and add ½ cup confectioners’ sugar. Beat on low speed until fully incorporated, about 30 seconds. Scrape sides and bottom of bowl with rubber spatula; add vanilla. Mix on medium-high speed until incorporated, about 10 seconds.

  3. 3

    Pause mixer. Add flour, ¾ teaspoon cardamom, salt, and nut mixture; mix on medium-low speed until dough comes together, 60 to 90 seconds.

  4. 4

    With rubber spatula, scrape sides and bottom of bowl, patting dough down to unify it. Cover bowl with plastic wrap and refrigerate 30 minutes.

  5. 5

    Meanwhile, adjust oven rack to middle position and heat oven to 350°F. Line 2 baking sheets with parchment paper.

  6. 6

    Using a 1 tablespoon measure, scoop dough out onto prepared baking sheets, then quickly roll them between palms into balls and space them ½ inch apart. Lightly press cookies down to ½-inch thickness.

  7. 7

    Bake cookies until golden brown on bottom (they will remain pale on top) 15 to 20 minutes.

  8. 8

    Roll the cookies in the extra powdered sugar, cardamon, and cinnamon.


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