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
Scale
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
