Description
These delicate, melt-in-your-mouth pistachio wedding cookies are a timeless treat. With a buttery crumble and a sweet powdered sugar coating, they are perfect for weddings, holidays, or any special occasion. This easy recipe yields about 24 delicious pistachio cookies.
Ingredients
Scale
- 1 cup unsalted butter, softened
- 1/2 cup powdered sugar, plus extra for coating
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 cup finely chopped pistachios
- 1/4 teaspoon salt
Instructions
- In a large mixing bowl, beat the softened butter with powdered sugar until creamy and smooth. Add the vanilla extract.
- In another bowl, whisk together the flour and salt. Slowly add this to the butter mixture, stirring until a soft dough forms. Fold in the finely chopped pistachios.
- Roll small portions of dough into 1-inch balls and place them on a lined baking sheet.
- Bake in a preheated oven at 350°F (175°C) for 12–15 minutes, or until the bottoms are lightly golden. The cookies should remain pale on top.
- While still slightly warm, roll the cookies in powdered sugar. Once cooled, roll them again for a snowy finish.
Notes
- These cookies freeze beautifully. Bake, cool, and store in an airtight container. Dust with fresh powdered sugar before serving.
- Finely chop the pistachios for seamless integration into the dough.
- Do not overbake; the cookies should stay light in color.
- Rolling the cookies twice in sugar provides the perfect coating.
- Store in an airtight container at room temperature for up to 1 week. For longer storage, freeze for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: International
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 5g
- Sodium: N/A
- Fat: 8g
- Saturated Fat: N/A
- Unsaturated Fat: N/A
- Trans Fat: N/A
- Carbohydrates: 11g
- Fiber: N/A
- Protein: 2g
- Cholesterol: N/A