Recipe Background
Do we hear wedding bells? No? Oh well, we should all eat some Wedded Bliss Cookies anyway! These are buttery, crumbly, beautifully tender desserts that taste like a dream! Being dressed in an enchanting layer of powdered sugar certainly makes them feel wedding-ready! The addition of crunchy pecans, fragrant orange, and herbal cardamom flavors makes these little spheres of sweetness feel very fancy. Wedded Bliss Cookies promise many happy days to come!
Do we hear wedding bells? No? Oh well, we should all eat some Wedded Bliss Cookies anyway! These are buttery, crumbly, beautifully tender desserts that taste like a dream! Being dressed in an enchanting layer of powdered sugar certainly makes them feel wedding-ready! The addition of crunchy pecans, fragrant orange, and herbal cardamom flavors makes these little spheres of sweetness feel very fancy. Wedded Bliss Cookies promise many happy days to come!
Ingredients
- 2 sticks salted butter softened
- 1 1/2 cups powdered sugar divided, plus more, to taste, for topping
- 2 teaspoons vanilla extract
- 1 teaspoon orange zest
- 1/2 teaspoon ground cardamom optional
- 2 cups all-purpose flour
- 1 cup pecans very finely chopped
Directions
- Position an oven rack in the top third of the oven and another oven rack in the bottom third.
- Preheat the oven to 325 degrees F.
- In a large bowl, add the softened butter, 3/4 cup of the powdered sugar, the vanilla, the orange zest, and the cardamom and using an electric handheld mixer on medium speed, beat until light and fluffy, about 2-3 minutes.
- Add the flour to the butter mixture and beat on low speed until just combined into a dough.
- Add the pecans to the dough and mix on low speed until they are incorporated. Make sure to scrape the bottom and the sides of the bowl as needed.
- Scoop out mounded tablespoonfuls of the dough and form each mound into a ball.
- Place the dough balls about 2 inches apart on a baking sheet.
- Bake the cookies, starting them in the top third of the oven and rotating them to the bottom third of the oven halfway through baking, until the bottoms of the cookies are lightly golden, about 20-22 minutes.
- Let the cookies cool on the baking sheet for 10 minutes.
- In a bowl, add 3/4 cup of the remaining powdered sugar.
- Dredge the still-warm cookies in the powdered sugar until they are evenly coated.
- Transfer the dusted cookies to a wire rack set over a baking sheet to cool completely.
- Dust the tops of the cookies with the extra powdered sugar.
- Serve.
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