Description
Pistachio Wedding Cookies are delicate, buttery, and crumbly confections, infused with the rich flavor of finely ground pistachios and a touch of almond and vanilla extracts. These melt-in-your-mouth cookies are dusted with powdered sugar, making them perfect for weddings, holidays, or any special occasion.
Ingredients
Scale
Wet Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- ½ cup granulated sugar
- ¼ cup powdered sugar
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract
Dry Ingredients
- 2 ¼ cups all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 1 cup shelled, unsalted pistachios, finely ground
- Powdered sugar, for dusting
Instructions
- Cream the Butter and Sugars: In a large mixing bowl or the bowl of a stand mixer, beat together the softened butter, granulated sugar, and powdered sugar until the mixture becomes light and fluffy, which usually takes about 3 to 5 minutes.
- Add the Extracts: Incorporate the vanilla extract and almond extract into the creamed butter and sugars, mixing only until just combined to maintain the airiness of the mixture.
- Combine Dry Ingredients: In a separate medium bowl, whisk together the all-purpose flour, baking powder, and salt to evenly distribute the leavening and seasoning.
- Grind the Pistachios: Using a food processor, pulse the shelled, unsalted pistachios until they are finely ground but not turned into a paste, preserving some texture.
- Incorporate Dry Ingredients and Pistachios: Gradually add the dry flour mixture to the wet ingredients, mixing on low speed just until the flour is incorporated. Then fold in the ground pistachios gently to combine.
- Chill the Dough: Wrap the dough tightly in plastic wrap and refrigerate for at least 30 minutes or up to 2 hours to firm it up for easier handling and better texture after baking.
- Preheat Oven and Prepare Baking Sheets: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper for easy cleanup and to prevent sticking.
- Shape the Cookies: Remove the chilled dough from the refrigerator and roll it into 1-inch diameter balls. Place them on the prepared baking sheets, leaving about 1 inch of space between each cookie to allow for slight spreading.
- Bake the Cookies: Bake the cookies in the preheated oven for 10 to 12 minutes, or until the edges are lightly golden brown, indicating they are cooked through.
- Cool the Cookies: Remove the baking sheets from the oven and let the cookies cool on them for a few minutes to set. Then transfer the cookies to a wire rack to cool completely.
- Dust with Powdered Sugar: Once the cookies have cooled completely, generously dust the tops with powdered sugar to create the classic wedding cookie appearance.
- Serve and Enjoy: Serve immediately or store the cookies in an airtight container at room temperature for up to 3 days, maintaining their freshness and flavor.
Notes
- Make sure the butter is softened but not melted for best creaming results.
- Finely grinding the pistachios ensures a smooth texture but leaving tiny pieces adds a nice crunch.
- Chilling the dough prevents the cookies from spreading too much during baking.
- These cookies can be stored in an airtight container at room temperature for up to 3 days or frozen for longer storage.
- For a nut-free variation, substitute pistachios with toasted coconut flakes or skip nuts entirely.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie (about 28g)
- Calories: 130
- Sugar: 6g
- Sodium: 45mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg
Keywords: Pistachio Wedding Cookies, nut cookies, wedding cookies, holiday cookies, pistachio desserts, buttery cookies, almond extract cookies
