<?xml version="1.0" encoding="UTF-8"?><rss version="2.0" xmlns:content="http://purl.org/rss/1.0/modules/content/" xmlns:dc="http://purl.org/dc/elements/1.1/" xmlns:atom="http://www.w3.org/2005/Atom" xmlns:sy="http://purl.org/rss/1.0/modules/syndication/" > <channel> <title>Comments on: Pistachio Wedding Cookies</title> <atom:link href="http://abakerswife.com/2012/12/pistachio-wedding-cookies.html/feed" rel="self" type="application/rss+xml" /> <link>http://abakerswife.com/2012/12/pistachio-wedding-cookies.html</link> <description>The Life of a Baker's Wife</description> <lastBuildDate>Sun, 12 Mar 2017 20:55:08 +0000</lastBuildDate> <sy:updatePeriod>hourly</sy:updatePeriod> <sy:updateFrequency>1</sy:updateFrequency> <generator>https://wordpress.org/?v=4.4.33</generator> <item> <title>By: judy hammond</title> <link>http://abakerswife.com/2012/12/pistachio-wedding-cookies.html#comment-19205</link> <dc:creator><![CDATA[judy hammond]]></dc:creator> <pubDate>Fri, 24 Jun 2016 15:21:27 +0000</pubDate> <guid isPermaLink="false">http://clawsonlive.com/pistachio-wedding-cookies/#comment-19205</guid> <description><![CDATA[Wonder if you can sub other flavors of pudding mix?...I will give it a try and report back]]></description> <content:encoded><![CDATA[<p>Wonder if you can sub other flavors of pudding mix?…I will give it a try and report back</p> ]]></content:encoded> </item> <item> <title>By: The Clawsons</title> <link>http://abakerswife.com/2012/12/pistachio-wedding-cookies.html#comment-1026</link> <dc:creator><![CDATA[The Clawsons]]></dc:creator> <pubDate>Mon, 24 Dec 2012 00:45:08 +0000</pubDate> <guid isPermaLink="false">http://clawsonlive.com/pistachio-wedding-cookies/#comment-1026</guid> <description><![CDATA[KD Thanks so much for your fun comment. You made my day. I'm glad you liked them as much as my family did. Who doesn't love pistachio stuff:) Have a spectacular Christmas with lots of love from the Clawson's!<br /><br />XOXOXO]]></description> <content:encoded><![CDATA[<p>KD Thanks so much for your fun comment. You made my day. I’m glad you liked them as much as my family did. Who doesn’t love pistachio stuff:) Have a spectacular Christmas with lots of love from the Clawson’s!</p> <p>XOXOXO</p> ]]></content:encoded> </item> <item> <title>By: KD</title> <link>http://abakerswife.com/2012/12/pistachio-wedding-cookies.html#comment-1025</link> <dc:creator><![CDATA[KD]]></dc:creator> <pubDate>Sun, 23 Dec 2012 03:58:27 +0000</pubDate> <guid isPermaLink="false">http://clawsonlive.com/pistachio-wedding-cookies/#comment-1025</guid> <description><![CDATA[OMGSH!!! Just made these - and my whole family LOVES them!!! THANK YOU!!!! & I LOVE your page!!!! THANK YOU FOR SHARING your recipes and life stories!!!!! May God Bless and Wishing You and Family a Wonderful Christmas and New Year fun!!!!]]></description> <content:encoded><![CDATA[<p>OMGSH!!! Just made these – and my whole family LOVES them!!! THANK YOU!!!! & I LOVE your page!!!! THANK YOU FOR SHARING your recipes and life stories!!!!! May God Bless and Wishing You and Family a Wonderful Christmas and New Year fun!!!!</p> ]]></content:encoded> </item> <item> <title>By: The Clawsons</title> <link>http://abakerswife.com/2012/12/pistachio-wedding-cookies.html#comment-1021</link> <dc:creator><![CDATA[The Clawsons]]></dc:creator> <pubDate>Sat, 15 Dec 2012 16:08:32 +0000</pubDate> <guid isPermaLink="false">http://clawsonlive.com/pistachio-wedding-cookies/#comment-1021</guid> <description><![CDATA[Oh you poor kid! Pistachio pudding is the BEST! But I think you can still make these and have the same idea. Here's a recipe that I googled for Mexican Wedding cookies. They're technically the same thing. The original recipe has pecans, but I've substituted pistachios, added some green food coloring if you want, and almond extract. Good luck and let me know how they turn out. Maybe I should just send you some Jello Pistachio pudding. You'd love it!<br /><br />1 cup (2 sticks) butter, room temperature<br />2 cups powdered sugar<br />2 teaspoons almond extract<br />2 cups all purpose flour<br />1 cup pistachios, coarsely ground<br />a few drops of green food coloring<br /><br />preparation<br /><br />Using electric mixer, beat butter in large bowl until light and fluffy. Add 1/2 cup powdered sugar and vanilla; beat until well blended. Beat in flour, then pistachios and coloring. Divide dough in half; form each half into ball. Wrap separately in plastic; chill until cold, about 30 minutes.<br />Preheat oven to 350°F. Working with half of chilled dough, roll dough by 2 teaspoonfuls between palms into balls. Arrange balls on heavy large baking sheet, spacing 1/2 inch apart. Bake cookies until golden brown on bottom and just pale golden on top, about 18 minutes. Cool cookies 5 minutes on baking sheet. Gently toss warm cookies in powdered sugar to coat completely. Transfer coated cookies to rack and cool completely. Repeat procedure with remaining half of dough. (Cookies can be prepared 2 days ahead. Store airtight at room temperature; <br /><br /><br />Read More http://www.epicurious.com/recipes/food/views/Mexican-Wedding-Cakes-108073#ixzz2F8ZlWQGF<br />]]></description> <content:encoded><![CDATA[<p>Oh you poor kid! Pistachio pudding is the BEST! But I think you can still make these and have the same idea. Here’s a recipe that I googled for Mexican Wedding cookies. They’re technically the same thing. The original recipe has pecans, but I’ve substituted pistachios, added some green food coloring if you want, and almond extract. Good luck and let me know how they turn out. Maybe I should just send you some Jello Pistachio pudding. You’d love it!</p> <p>1 cup (2 sticks) butter, room temperature<br />2 cups powdered sugar<br />2 teaspoons almond extract<br />2 cups all purpose flour<br />1 cup pistachios, coarsely ground<br />a few drops of green food coloring</p> <p>preparation</p> <p>Using electric mixer, beat butter in large bowl until light and fluffy. Add 1/2 cup powdered sugar and vanilla; beat until well blended. Beat in flour, then pistachios and coloring. Divide dough in half; form each half into ball. Wrap separately in plastic; chill until cold, about 30 minutes.<br />Preheat oven to 350°F. Working with half of chilled dough, roll dough by 2 teaspoonfuls between palms into balls. Arrange balls on heavy large baking sheet, spacing 1/2 inch apart. Bake cookies until golden brown on bottom and just pale golden on top, about 18 minutes. Cool cookies 5 minutes on baking sheet. Gently toss warm cookies in powdered sugar to coat completely. Transfer coated cookies to rack and cool completely. Repeat procedure with remaining half of dough. (Cookies can be prepared 2 days ahead. Store airtight at room temperature; </p> <p>Read More <a href="http://www.epicurious.com/recipes/food/views/Mexican-Wedding-Cakes-108073#ixzz2F8ZlWQGF" rel="nofollow">http://www.epicurious.com/recipes/food/views/Mexican-Wedding-Cakes-108073#ixzz2F8ZlWQGF</a></p> ]]></content:encoded> </item> <item> <title>By: The Clawsons</title> <link>http://abakerswife.com/2012/12/pistachio-wedding-cookies.html#comment-1020</link> <dc:creator><![CDATA[The Clawsons]]></dc:creator> <pubDate>Sat, 15 Dec 2012 16:08:00 +0000</pubDate> <guid isPermaLink="false">http://clawsonlive.com/pistachio-wedding-cookies/#comment-1020</guid> <description><![CDATA[Oh you poor kid! Pistachio pudding is the BEST! But I think you can still make these and have the same idea. Here's a recipe that I googled for Mexican Wedding cookies. They're technically the same thing. The original recipe has pecans, but I've substituted pistachios, added some green food coloring if you want, and almond extract. Good luck and let me know how they turn out. Maybe I should just send you some Jello Pistachio pudding. You'd love it!<br /><br />1 cup (2 sticks) butter, room temperature<br />2 cups powdered sugar<br />2 teaspoons almond extract<br />2 cups all purpose flour<br />1 cup pistachios, coarsely ground<br />a few drops of green food coloring<br /><br />preparation<br /><br />Using electric mixer, beat butter in large bowl until light and fluffy. Add 1/2 cup powdered sugar and vanilla; beat until well blended. Beat in flour, then pistachios and coloring. Divide dough in half; form each half into ball. Wrap separately in plastic; chill until cold, about 30 minutes.<br />Preheat oven to 350°F. Working with half of chilled dough, roll dough by 2 teaspoonfuls between palms into balls. Arrange balls on heavy large baking sheet, spacing 1/2 inch apart. Bake cookies until golden brown on bottom and just pale golden on top, about 18 minutes. Cool cookies 5 minutes on baking sheet. Gently toss warm cookies in powdered sugar to coat completely. Transfer coated cookies to rack and cool completely. Repeat procedure with remaining half of dough. (Cookies can be prepared 2 days ahead. Store airtight at room temperature; <br /><br /><br />Read More http://www.epicurious.com/recipes/food/views/Mexican-Wedding-Cakes-108073#ixzz2F8ZlWQGF]]></description> <content:encoded><![CDATA[<p>Oh you poor kid! Pistachio pudding is the BEST! But I think you can still make these and have the same idea. Here’s a recipe that I googled for Mexican Wedding cookies. They’re technically the same thing. The original recipe has pecans, but I’ve substituted pistachios, added some green food coloring if you want, and almond extract. Good luck and let me know how they turn out. Maybe I should just send you some Jello Pistachio pudding. You’d love it!</p> <p>1 cup (2 sticks) butter, room temperature<br />2 cups powdered sugar<br />2 teaspoons almond extract<br />2 cups all purpose flour<br />1 cup pistachios, coarsely ground<br />a few drops of green food coloring</p> <p>preparation</p> <p>Using electric mixer, beat butter in large bowl until light and fluffy. Add 1/2 cup powdered sugar and vanilla; beat until well blended. Beat in flour, then pistachios and coloring. Divide dough in half; form each half into ball. Wrap separately in plastic; chill until cold, about 30 minutes.<br />Preheat oven to 350°F. Working with half of chilled dough, roll dough by 2 teaspoonfuls between palms into balls. Arrange balls on heavy large baking sheet, spacing 1/2 inch apart. Bake cookies until golden brown on bottom and just pale golden on top, about 18 minutes. Cool cookies 5 minutes on baking sheet. Gently toss warm cookies in powdered sugar to coat completely. Transfer coated cookies to rack and cool completely. Repeat procedure with remaining half of dough. (Cookies can be prepared 2 days ahead. Store airtight at room temperature; </p> <p>Read More <a href="http://www.epicurious.com/recipes/food/views/Mexican-Wedding-Cakes-108073#ixzz2F8ZlWQGF" rel="nofollow">http://www.epicurious.com/recipes/food/views/Mexican-Wedding-Cakes-108073#ixzz2F8ZlWQGF</a></p> ]]></content:encoded> </item> <item> <title>By: Anonymous</title> <link>http://abakerswife.com/2012/12/pistachio-wedding-cookies.html#comment-1019</link> <dc:creator><![CDATA[Anonymous]]></dc:creator> <pubDate>Sat, 15 Dec 2012 15:27:12 +0000</pubDate> <guid isPermaLink="false">http://clawsonlive.com/pistachio-wedding-cookies/#comment-1019</guid> <description><![CDATA[Hi there - these look beautiful but we don't readily get pistachio pudding mixes here in the UK. Could you recommend an alternative?]]></description> <content:encoded><![CDATA[<p>Hi there – these look beautiful but we don’t readily get pistachio pudding mixes here in the UK. Could you recommend an alternative?</p> ]]></content:encoded> </item> <item> <title>By: The Clawsons</title> <link>http://abakerswife.com/2012/12/pistachio-wedding-cookies.html#comment-1018</link> <dc:creator><![CDATA[The Clawsons]]></dc:creator> <pubDate>Thu, 13 Dec 2012 14:47:22 +0000</pubDate> <guid isPermaLink="false">http://clawsonlive.com/pistachio-wedding-cookies/#comment-1018</guid> <description><![CDATA[Sorry Lynn! The original recipe called for vanilla and I opted for almond. Both work. Use what you have on hand. No need to make an extra purchase if you don't have to. Thanks for the heads up. I'm fixing it right now:)]]></description> <content:encoded><![CDATA[<p>Sorry Lynn! The original recipe called for vanilla and I opted for almond. Both work. Use what you have on hand. No need to make an extra purchase if you don’t have to. Thanks for the heads up. I’m fixing it right now:)</p> ]]></content:encoded> </item> <item> <title>By: lynn hutchison</title> <link>http://abakerswife.com/2012/12/pistachio-wedding-cookies.html#comment-1016</link> <dc:creator><![CDATA[lynn hutchison]]></dc:creator> <pubDate>Thu, 13 Dec 2012 11:36:41 +0000</pubDate> <guid isPermaLink="false">http://clawsonlive.com/pistachio-wedding-cookies/#comment-1016</guid> <description><![CDATA[You have almond extract in the recipe but vanilla in the directions. Which is correct?]]></description> <content:encoded><![CDATA[<p>You have almond extract in the recipe but vanilla in the directions. Which is correct?</p> ]]></content:encoded> </item> <item> <title>By: Koko @ Koko Likes</title> <link>http://abakerswife.com/2012/12/pistachio-wedding-cookies.html#comment-1015</link> <dc:creator><![CDATA[Koko @ Koko Likes]]></dc:creator> <pubDate>Thu, 13 Dec 2012 05:55:35 +0000</pubDate> <guid isPermaLink="false">http://clawsonlive.com/pistachio-wedding-cookies/#comment-1015</guid> <description><![CDATA[These were AMAZING! Loved them so much!]]></description> <content:encoded><![CDATA[<p>These were AMAZING! Loved them so much!</p> ]]></content:encoded> </item> <item> <title>By: Suzanne @ kokocooks</title> <link>http://abakerswife.com/2012/12/pistachio-wedding-cookies.html#comment-1014</link> <dc:creator><![CDATA[Suzanne @ kokocooks]]></dc:creator> <pubDate>Wed, 12 Dec 2012 20:23:39 +0000</pubDate> <guid isPermaLink="false">http://clawsonlive.com/pistachio-wedding-cookies/#comment-1014</guid> <description><![CDATA[I loved these cookies! They were such a pretty shade of green, and they melted in my mouth. Thanks for sharing.]]></description> <content:encoded><![CDATA[<p>I loved these cookies! They were such a pretty shade of green, and they melted in my mouth. Thanks for sharing.</p> ]]></content:encoded> </item> </channel> </rss>