Lemon Pistachio Tea Cakes

This is it.

The final post of my epic holiday baking season. I made almost everything I wanted to. Almost. 

There always seems to be one or two things I don’t get to. This year it was Kentucky bourbon fruit cake. I made stollen instead. 

But I did get in quite a few cookies. Like these. I never know quite what to call them. Growing up they were Mexican Wedding Cakes. Then I learned they are also called Russian Tea Cakes. Also, Snowballs. 

I decided to go with tea cakes. I’ve made a few different types in the past. Like these tea cakes made with peanut flour (they are so good!). 

This year I decided to incorporate the Meyer lemons from our backyard and California pistachios that are grown all around here in the Valley. 

I have to say I’m liking this year’s version a lot. 

If you’ve never made this type of cookie, you’ll be in for a surprise. Regarding both ingredients and effort, they are SO easy. Not to mention, they are such a treat. They really do almost melt in your mouth with each bite, all rich and buttery. 

You can also take the base recipe and make your own version. Add orange zest instead of lemon. Add a little cocoa powder to the dough and to the powdered sugar for coating. Any kind of nuts can be used. The traditional for us has always had pecans, but any of your favorite nuts work. 

So have a little fun and if you come up with your own cool version, do tell!

What you’ll need:

1 cup butter 
1 1/2 cups powdered sugar, divided
1/4 teaspoon fine sea salt 
1 teaspoon lemon zest
1 teaspoon fresh lemon juice (I use Meyer lemons)
2 1/4 cups unbleached, all-purpose flour
3/4 cup finely chopped pistachios 

How to make them:

Preheat oven to 400 degrees.

Add the butter and 1/2 cup of the powdered sugar to the bowl of an electric mixer fitted with the paddle attachment. Mix on medium, then medium-high for  2 to 3 minutes, until well blended and light. Scrape the sides of the bowl as needed.

Add salt, lemon zest, and lemon juice and mix until combined. Mix in the nuts and the flour until a crumbly dough forms. Continue to mix until the dough comes together and holds its shape when formed into a ball.

Form dough into golf ball sized cookies. Place balls on an ungreased baking sheet about 1 inch apart. Bake 10 to 12 minutes. Watch the cookies closely so they don’t get too brown on the bottom.

Cool for 5 minutes. Place the remaining 1 cup of powdered sugar in a shallow bowl or on a plate. Roll the warm cookies in the sugar. After they cool or before you serve, roll in powdered sugar again.