Pistachio Wedding Cakes

December’s cookie of the month is one of my most cherished recipes: Pistachio Wedding Cakes.

These tender, buttery cookies rolled in powdered sugar are packed with flavor, and are one of the most popular cookies I have made for family and friends. They are my sister-in-law’s favorite. A double-batch of these disappears quickly at every holiday gathering we host.

I use Meadowlark Community Mill flour from Ridgeway, Wisconsin; rich Weyauwega butter, from Central Wisconsin; and Cathy’s Pure Vanilla Extract, handcrafted north of Madison, to bake these cookies. If you add up the cost of each ingredient, 68 percent comes from Wisconsin.

The cookies will ship or be delivered mid-month so they arrive just in time for Christmas. Choose a Quarter Moon sampler, a Half Moon box (about a dozen cookies), or a Full Moon box (about 18 cookies). And if you join the cookie-of-the-month subscription, you’ll save 20%.

I hope these sweet little cookies bring as much joy to your home as I feel when baking them. Here’s to baking up a little happiness with Wisconsin ingredients!