Pistachio Wedding Cookies Recipe
Introduction
Pistachio Wedding Cookies are delicate, buttery treats with a subtle nutty flavor and a light dusting of powdered sugar. These soft, melt-in-your-mouth cookies are perfect for special occasions or a sweet everyday indulgence.
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
- Step 1: In a large mixing bowl, cream the softened butter. Beat in 1/2 cup of the confectioners sugar until the mixture is light and fluffy. Add the vanilla extract and mix well.
- Step 2: In a separate medium bowl, combine the all-purpose flour, pistachio instant pudding mix, and salt. Gradually add this dry mixture into the wet ingredients, mixing until just combined.
- Step 3: Divide the dough in half and shape each into a ball. Wrap the balls tightly in plastic wrap and refrigerate for at least one hour to firm up.
- Step 4: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper for easy cleanup.
- Step 5: Remove the dough from the refrigerator and unwrap. Roll into teaspoon-sized balls and place them on the prepared baking sheets, spacing them about 1 inch apart. Press each ball down slightly to flatten.
- Step 6: Bake the cookies for 9 to 10 minutes, being careful not to overbake. Once out of the oven, let the cookies rest on the baking sheet for about 5 minutes. While still warm, toss the cookies gently in the remaining 1/2 cup of confectioners sugar. Transfer them to a wire rack to cool completely.
- Step 7: Store the cooled cookies in airtight containers to maintain their freshness.
Tips & Variations
- For an added pistachio crunch, gently fold in 1/2 cup chopped pistachios into the dough before chilling.
- To make these cookies gluten-free, substitute the all-purpose flour with a gluten-free baking blend.
- Ensure cookies are not overbaked to keep them tender and soft rather than crunchy.
Storage
Store the pistachio wedding cookies in an airtight container at room temperature for up to one week. For longer storage, freeze the cookies in a sealed container for up to three months. To reheat, let thaw at room temperature; warming is generally not necessary as these cookies are best enjoyed at room temperature.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use regular pudding mix instead of pistachio?
Yes, you can substitute pistachio pudding mix with other flavors, but keep in mind it will alter the flavor and color of the cookies.
Why do these cookies need to be tossed in powdered sugar when warm?
Tossing the cookies in powdered sugar while warm helps the sugar adhere better, creating a lovely sweet coating that melts slightly into the cookie surface.
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Pistachio Wedding Cookies Recipe
- Total Time: 1 hour 25 minutes
- Yield: Approximately 36 cookies 1x
Description
These Pistachio Wedding Cookies are tender, buttery, and delightfully nutty treats coated in a sweet dusting of confectioners sugar, perfect for weddings, holidays, or any special occasion. Featuring a unique twist with pistachio pudding mix, they offer a vibrant flavor and a soft, melt-in-your-mouth texture that will impress your guests.
Ingredients
Cookie Dough
- 1 cup (2 sticks) butter, softened
- 1/2 cup confectioners sugar
- 2 teaspoons pure vanilla extract
- 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 coating)
Instructions
- 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 light and fluffy. Add in the vanilla extract and mix well to combine.
- Combine Dry Ingredients: In a separate medium bowl, whisk together the all-purpose flour, pistachio instant pudding mix, and salt until evenly blended. Gradually incorporate this dry mix into the creamed butter mixture, mixing until a uniform dough forms.
- Chill the Dough: Divide the dough into two equal portions and shape each into a ball. Wrap each ball tightly in plastic wrap and refrigerate for at least one hour to firm up, making the dough easier to handle and enhancing the cookies’ texture.
- Prepare for Baking: Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius). Line baking sheets with parchment paper to prevent sticking and promote even baking.
- Shape the Cookies: Remove the dough balls from the refrigerator and unwrap. Pinch off teaspoon-sized portions and roll each into a smooth ball. Place the dough balls on the prepared baking sheets, spacing them about 1 inch apart. Gently press down on each ball to slightly flatten them.
- Bake the Cookies: Bake the cookies in the preheated oven for 9 to 10 minutes, being careful not to overbake so they remain moist and tender. Once baked, remove the sheets from the oven and allow the cookies to cool on the sheet for about 5 minutes.
- Coat with Sugar: While the cookies are still warm, gently toss them in the remaining confectioners sugar to fully coat. Transfer the coated cookies to a wire rack to cool completely.
- Store the Cookies: Once cooled, store the pistachio wedding cookies in airtight containers to maintain freshness and softness. They keep well for up to a week.
Notes
- Be sure not to overbake the cookies to keep them tender and avoid a dry texture.
- Chilling the dough is essential for easier shaping and improved cookie texture.
- You can substitute the pistachio pudding mix with another instant pudding flavor for a different twist.
- Use parchment paper to avoid sticking and facilitate cleanup.
- For an extra pistachio crunch, consider folding in finely chopped pistachios to the dough before chilling.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: pistachio wedding cookies, nutty cookies, pistachio dessert, soft cookies, pudding mix cookies, holiday cookies
