Italian Wedding Cookies

A fresh two lemon twist on an old-fashioned cookie. Lemon zest and whipped honey with lemon.

Italian Wedding Cookies
(pistachios + whipped honey with lemon)
Makes 24 cookies

What you need:
5 ounces salted, roasted pistachios
5 tablespoons Savannah Bee Company Whipped Honey with Lemon
1 tablespoon lemon zest
3/4 cup unsalted butter, softened
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1/4 teaspoon kosher salt
4 cups powdered sugar, sifted

What to do:

1. Wash Up!

2. Grind the nuts: Preheat oven to 325° F. and line two baking trays with parchment. Pulse pistachios until fine and powder-like in a food processor.

3. Make the cookies: In the bowl of a standing mixer, mix together pistachios, honey, butter, vanilla, flour and salt. As soon as it comes together, use a small cookie scoop or a spoon to roll out roughly 1-inch balls. Place with a 1-inch separation between cookies. Bake for 15-18 minutes until the bottoms have lightly browned.

4. Coat the cookies: Directly out of the oven, roll the cookies in sifted powdered sugar and set aside to cool. Once cooled completely roll the cookies again to cover completely.

To Serve: Arrange beautifully on a plate to share with friends and family!

Pro Tip: Make sure your powdered sugar is sifted to give your cookies the best no-lump coating!

Table Talk: What’s the craziest thing you’ve ever seen happen at a wedding?

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