Indian Wedding Cookies
60 Min

Indian Wedding Cookies

Food historians believe that a lot of cookies have their origin in Arab regions of the world. They have a long tradition of rich pastries using butter, sugar, nuts and spices. The spices and flavors of this cookie give it the glorious Indian touch.
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Cook Time

60 Minutes



Step 1
Combine the saffron threads, cardamom, heavy cream, and vetiver the night before making the cookies. Store in the refrigerator.
Step 2
In the bowl of a stand mixer using the paddle, cream the butter and the powdered sugar until light and fluffy, 4 to 5 minutes.
Step 3
Add the saffron mix and continue mixing.
Step 4
Next add the all-purpose flour and pistachios. Mix just until the dough comes together and using your fingers or a small ice cream scoop, make cookie balls. Freeze these balls until ready to bake.
Step 5
Place the frozen cookies on a baking pan an inch apart and bake in a preheated 325°F for 25 to 30 minutes or until cookies are light golden brown in color. Remove from oven and let them cool for 5 minutes. Roll in powdered sugar and cool completely. Once again, roll in powdered sugar, top with a sprinkle of chopped pistachios.
Generous pinch of saffron
1 teaspoon ground cardamom
1 tablespoon heavy cream
1 teaspoon Vetiver essence
1 cup (226 grams) butter, softened
1 cup (140 grams) powdered sugar
1 heaping cup (140 grams) pistachios, finely chopped
2 1/4 cups (340 grams) all-purpose flour

Notes & Variations

  • The frozen cookie balls will keep in your freezer for up to three months and the baked cookies will taste fresh for up to 3 to 4 days.
  • These cookies can be made with any kind of nuts and flavoring, the most common being with walnuts and cinnamon.
  • Saffron needs liquid to disperse its essence, hence the cream.
60 Min

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