Mexican Christmas-Wedding Cookies

• 1 lb unsalted butter, softened
• 1 cup powdered sugar, plus extra for dusting (aka iceing)
• 1 teaspoon salt
• 1 teaspoon vanilla
• 1 cup pistachio nut, chopped
• 1 cup craisins, chopped (dried cranberries)
• 5 cups pastry flour, sifted

1. Preheat ove to 350 degrees F (180 degrees C).
2. Beat butter and 1 cup sugar in a mixer until light and fluffy, about 10 to 15 minutes.
3. Add vanilla, salt, pistachios, and craisins.
4. Remove from mixer and stir in the pastry flour by hand, be careful not to overmix.
5. Take tablespoon amount of dough and form it into football shapes, and place them on a buttered cookie sheet.
6. Bake 10 to 12 minutes or until cookie are just beginning to get the slightest bit of color on the bottom; then remove cookies and set on a rack to cool.
7. When cool enough to touch, place in a bowl with powdered sugar and toss gently; continue to occasionally toss with sugar while cooling, to get as much sugar as possible to stick to the cookies.
8. When cold, store cookies in an airtight container until ready to serve.

unsalted butter, powdered sugar, salt, vanilla, pistachio nut, craisins, pastry flour

Taken from www.food.com/recipe/mexican-christmas-wedding-cookies-272479 (may not work)