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Pistachio Wedding Cookies Recipe

Pistachio Wedding Cookies Recipe
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★★★★★

5 from 16 reviews

These Pistachio Wedding Cookies are buttery, soft, and delightfully flavored with pistachio pudding mix. Rolled in confectioners sugar, they make a perfect sweet treat ideal for weddings, holidays, or everyday indulgence. Their tender crumb and subtle nuttiness pair beautifully with a dusting of powdered sugar for an elegant finish.

Ingredients

Scale

Wet Ingredients

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

Dry Ingredients

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

Instructions

  1. Cream Butter and Sugar: In a large mixing bowl, cream the softened butter until smooth. Beat in 1/2 cup confectioners sugar until the mixture is fluffy and light. Add the vanilla extract and mix well to incorporate the flavors evenly.
  2. Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, pistachio instant pudding mix, and salt until uniformly blended.
  3. Mix Dough: Gradually add the dry flour mixture into the butter mixture, stirring until a soft dough forms and all ingredients are combined without overmixing.
  4. Chill Dough: Divide the dough in half and shape each portion into a ball. Wrap each ball tightly with plastic wrap and refrigerate for at least one hour to firm up the dough for easier handling.
  5. Preheat Oven and Prepare Baking Sheets: Set your oven to 350°F (175°C). Line baking sheets with parchment paper to ensure cookies bake evenly and don’t stick.
  6. Form Cookies: Remove the dough from the refrigerator. Roll teaspoon-sized portions of dough into balls. Place them on the prepared baking sheets about 1 inch apart and slightly flatten each ball by pressing down gently.
  7. Bake Cookies: Bake in the preheated oven for 9 to 10 minutes. Be careful not to overbake to maintain their soft texture.
  8. Cool and Sugar Coat: Remove the cookies from the oven and let them sit on the baking sheets for about 5 minutes. While still warm, gently toss the cookies in the remaining confectioners sugar to coat evenly. Transfer to a wire rack and cool completely.
  9. Store: Once cooled, store the cookies in airtight containers to keep them fresh and delicious.

Notes

  • Do not overbake; the cookies should be soft and slightly underbaked in the center when removed from the oven.
  • Use parchment paper or silicone baking mats for easy cleanup and to prevent sticking.
  • The pistachio instant pudding mix adds both flavor and moisture, so do not substitute with regular pudding mix.
  • For extra pistachio flavor and texture, you can fold in 1/4 cup finely chopped pistachios into the dough before chilling.
  • These cookies freeze well; store in an airtight container or freeze before tossing in confectioners sugar and roll in sugar after thawing.

Nutrition

Keywords: pistachio cookies, wedding cookies, pistachio wedding cookies, soft cookies, nutty cookies, party cookies, holiday cookies

Find it online: https://todayfoodrecipe.com/pistachio-wedding-cookies-recipe/