My late Granny always made Chokeballs every year for Christmas. Some folks call them Mexican Wedding Cookies, some call them Russian Teacakes, but we call them Chokeballs. The reason being, that if you inhale as you’re eating them, you’re going to choke on a cloud of powdered sugar. Though, what a tasty death!
I experimented with Gran’s recipe, wanting to make a rose & pistachio version, rather than the usual vanilla & pecan (or walnut). They’re really good! And they’re super pink & pretty as well. The rose flavor is really subtle, so if you want them to taste more strongly of the flower, maybe add a little rosewater as well. I don’t have any though, so…
Pistachio Rose Chokeballs
- 1/2 cup margarine, softened
- 2 1/2 tablespoons sugar
- 1 tablespoon rose syrup
- pink gel food coloring (optional)
- 1 1/8 cups flour
- 1/2 cup finely chopped pistachios
Preheat oven to 325*F. Cream the margarine, sugar, rose syrup, & food coloring together with a mixer. Add the flour & nuts, & carefully stir until they’re combined. It will seem too dry, maybe, but will come together eventually, sort of like shortbread does. Roll tablespoons of dough into balls & place them on a cookie sheet. They may seem small, but will get much bigger later…
Bake them for 20 minutes. You don’t want them to brown, but just get a little golden on the bottom. Let cool until you can handle them, then roll them in a bunch of powdered sugar. Set them aside to cool fully, then roll them again. Sometimes I triple roll ’em! The once-tiny cookies will have a magical layer of frosting on them, from the fusion of powdered sugar & margarine. It’s a cookie miracle!
*makes about 20 cookies
I’m planning on serving these to my sister tonight, with some rose soda!