The Perfect Holiday Cookie

Every family has its holiday traditions. When I was a girl, my mother used to bake various Christmas cookies and display them in tall, glass jars that she displayed in our kitchen window. She was, of course, luring Santa to our home with a long-adored recipe of ample butter, a dash of love and vanilla, and a pinch of holiday cheer. My mother baking cookies remains one of my sweetest memories, as cozy and warm as a favored sweater. I can still see her in our yellow kitchen wearing a blue apron, her long hair hastily pinned back with her sleeves rolled up, ready to do battle with sugary-sweet ingredients that would impress even a cookie-weary Santa. Chocolate chip, sugar, oatmeal and my personal favorite, Mexican wedding cookies, all stacked to cookie-heaven perfection. 

But my mother I am not. At 44, my career has taken precedence over motherhood. As such,  I'm in no position to spend hours rolling out dough and icing individual cookies. Thankfully, I found a recipe for a variation of mother's Mexican wedding cookies that won't leave me exhausted, trapped in my kitchen with flour smudged unwittingly across my forehead. But beware: if you’re calorie conscious these gems could expand your waistlines. 



Pistachio Mexican Wedding Cookies

Prep: 10 minutes                                 Cook: 7-9 minutes                                 Yields: 3 dozen


  • 3 boxes of pistachio pudding
  • 1 cup of confectioners sugar (reserve another cup for icing)
  • 2 sticks of butter
  • 3 tablespoons of vanilla extract
  • 1 and 3/4 cups of flour
  • Pinch of salt


In bowl, cream butter, sugar and extract until creamy. In a separate bowl, add flour, pudding and salt. Mix together. Next, in intervals, combine the dry ingredients with the wet until the dough is well kneaded. Divide the dough into two large flat balls and wrap in parchment paper. Refrigerate for one hour. 

Heat oven to 350 degrees. After allowing the dough to reach room temperature, roll out teaspoon size balls and flatten them or use a small cookie scooper. Place them on a cookie tray lined with parchment paper. Cook for 10 minutes. After removing them, dust each into confectioners sugar.

And since we're all unabashed cookie connoisseurs, be sure to give me your feedback! 

A recovering TV producer, I'm working fastidiously--yet unsuccessfully--on my addiction to politics.  I'm a hopeless Miles Davis enthusiast, who enjoys gallery-hopping and Nutella cupcakes. I owe my green eyes and gumbo-cooking talent to my Creole genes. And when I'm not blogging all things chic, me and my fur baby Lola Bean Pod are living it up in Atlanta.