Pistachio Wedding Cookies Recipe

Introduction

Pistachio Wedding Cookies are delicate, buttery treats coated in powdered sugar, perfect for celebrations or a sweet afternoon snack. With a hint of vanilla and a subtle nutty flavor from pistachio pudding mix, these cookies melt in your mouth and are easy to make at home.

Ingredients

• 1 cup (2 sticks) butter, softened
• 1 cup confectioners sugar, divided
• 2 teaspoons pure vanilla extract
• 1 3/4 cups all-purpose flour
• 3.4 oz package pistachio instant pudding mix
• 1/2 teaspoon salt

Instructions

1. Step 1: In a large mixing bowl, cream the butter until smooth. Beat in 1/2 cup of the confectioners sugar until the mixture becomes light and fluffy. Add the vanilla extract and mix well.
2. Step 2: In a separate medium bowl, combine the flour, pistachio pudding mix, and salt. Gradually add this dry mixture to the wet ingredients, stirring until fully combined.
3. Step 3: Divide the dough in half and shape each portion into a ball. Wrap them tightly in plastic wrap and place in the refrigerator for at least one hour to chill.
4. Step 4: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
5. Step 5: Remove the dough from the refrigerator and unwrap. Roll the dough into teaspoon-sized balls and arrange them on the prepared baking sheets, spacing them about 1 inch apart. Flatten each ball slightly with your finger.
6. Step 6: Bake the cookies for 9 to 10 minutes, being careful not to overbake. Once out of the oven, allow the cookies to cool on the baking sheet for about 5 minutes.
7. Step 7: While the cookies are still warm, gently toss them in the remaining confectioners sugar until evenly coated. Transfer the cookies to a wire rack to cool completely.

Tips & Variations

• For added pistachio flavor and crunch, fold in 1/2 cup of chopped roasted pistachios into the dough before chilling.
• Use almond extract instead of vanilla for a different but complementary nutty taste.
• If you prefer a softer texture, reduce baking time slightly and check for doneness early.

Storage

Store the cookies in an airtight container at room temperature for up to one week. They can also be frozen for up to three months; just thaw at room temperature before serving. Reheat gently to refresh their texture if desired.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use homemade pistachio pudding mix instead of instant?

Homemade pudding mix may alter the texture since instant pudding is designed to thicken baked goods. For best results, use the instant pudding mix as specified.

Is it necessary to chill the dough before baking?

Yes, chilling the dough firms it up, which helps the cookies hold their shape and improves their texture during baking.

Pistachio Wedding Cookies Recipe

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Pistachio Wedding Cookies are delicate, buttery treats infused with pistachio pudding mix and coated in sweet confectioners sugar. These melt-in-your-mouth cookies are perfect for weddings, holidays, or any special occasion, offering a subtle nutty flavor and a soft, crumbly texture that pairs wonderfully with tea or coffee.

• Author: Lena
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 1 hour 25 minutes
• Yield: About 36 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Wet Ingredients

• 1 cup (2 sticks) butter, softened
• 1/2 cup confectioners sugar
• 2 teaspoons pure vanilla extract

Dry Ingredients

• 1 3/4 cup all-purpose flour
• 3.4 oz package pistachio instant pudding mix
• 1/2 teaspoon salt
• 1/2 cup confectioners sugar (for coating)

Instructions

1. Cream Butter and Sugar: In a large mixing bowl, cream the softened butter until smooth. Beat in 1/2 cup of confectioners sugar until the mixture becomes fluffy and light in texture. Add the vanilla extract and mix well to combine.
2. Mix Dry Ingredients: In a separate medium bowl, combine the all-purpose flour, pistachio instant pudding mix, and salt. Gradually add this flour mixture to the wet ingredients, stirring until just combined to form a soft dough.
3. Chill the Dough: Divide the dough in half and shape each portion into a ball. Wrap each ball tightly in plastic wrap and refrigerate for at least one hour to firm up, which helps with shaping the cookies later.
4. Preheat Oven and Prepare Baking Sheets: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper to ensure the cookies don’t stick and for easier cleanup.
5. Shape the Cookies: Remove the chilled dough from the refrigerator and unwrapped it. Roll the dough into teaspoon-sized balls and place them on the prepared baking sheets, spacing them about 1 inch apart. Press down each ball slightly to flatten.
6. Bake Cookies: Bake in the preheated oven for 9 to 10 minutes. Be careful not to overbake to maintain their soft texture. Once baked, remove cookies from the oven and allow them to cool on the baking sheet for about 5 minutes.
7. Coat with Sugar and Cool Completely: While the cookies are still warm, gently toss them in the remaining confectioners sugar to coat fully. Then transfer them to a wire rack to cool completely.
8. Store: Once cooled, store the cookies in an airtight container to keep them fresh and maintain their delightful crumbly texture.

Notes

• Be careful not to overbake the cookies; they should remain soft and tender.
• Using pistachio instant pudding mix adds both flavor and moisture to the cookies.
• Chilling the dough helps prevent spreading during baking and makes shaping easier.
• For added texture, chopped pistachios can be mixed into the dough or sprinkled on top before baking.
• These cookies can be stored in an airtight container at room temperature for up to one week.

Keywords: Pistachio Wedding Cookies, butter cookies, pistachio cookies, wedding cookie recipe, soft cookies, holiday cookies, nutty cookies