Pistachio Wedding Cookies are delicate, buttery treats with a subtle nutty flavor that melts in your mouth. Perfect for special occasions or a sweet everyday indulgence, these cookies are dusted with powdered sugar for a classic, elegant finish.

The image shows a close-up of several small round cakes arranged closely together. Each cake has a light golden brown base with a soft, pale cream-colored top layer that looks moist and slightly crumbly. The cakes are sprinkled with powdered sugar and decorated with pieces of chopped green pistachios, some whole and some split, mostly concentrated on the top but slightly embedded in the sides. The cakes rest on a wooden plate, contrasting with the light colors of the cakes. The focus is sharp on the front cakes, while the back ones are softly blurred. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup (2 sticks) unsalted butter, softened
½ cup granulated sugar
¼ cup powdered sugar
1 teaspoon vanilla extract
½ teaspoon almond extract
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

Step 1: In a large bowl or stand mixer, cream together the softened butter, granulated sugar, and powdered sugar until the mixture is light and fluffy, about 3-5 minutes.
Step 2: Add the vanilla extract and almond extract, mixing until just combined.
Step 3: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.
Step 4: Using a food processor, pulse the shelled pistachios until they are finely ground.
Step 5: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Then add the ground pistachios and mix gently until incorporated.
Step 6: Wrap the dough tightly in plastic wrap and chill in the refrigerator for at least 30 minutes, up to 2 hours.
Step 7: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
Step 8: Remove the dough from the refrigerator and roll it into 1-inch balls. Place the dough balls on the prepared baking sheets, spacing them about 1 inch apart.
Step 9: Bake the cookies for 10-12 minutes, or until the edges turn lightly golden brown.
Step 10: Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Step 11: Once completely cool, generously dust the cookies with powdered sugar.
Step 12: Serve immediately or store in an airtight container at room temperature for up to 3 days.

Tips & Variations

For a different nutty twist, substitute the pistachios with finely ground walnuts or pecans.
Be careful not to over-bake the cookies; they should remain pale with just a hint of golden edges.
If you don’t have almond extract, you can increase the vanilla extract slightly or add a drop of rose water for a unique flavor.

Storage

Store the cooled Pistachio Wedding Cookies in an airtight container at room temperature for up to 3 days. To keep them fresh longer, you can refrigerate the cookies for up to a week. Reheat gently in a low oven or allow to come to room temperature before serving to restore their delicate texture.

How to Serve

The image shows a close-up stack of soft, round cookies with a light beige base, embedded with green and brown pistachio nut pieces throughout and on top. The cookies have a slightly browned bottom edge and are dusted with a fine white powder, likely powdered sugar, giving them a delicate look. They are piled closely together on a wooden surface with small bits of pistachio scattered around. The background is softly blurred with warm tones, emphasizing the texture and colors of the cookies. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use salted butter instead of unsalted?

Yes, but omit the additional salt in the recipe to avoid making the cookies too salty.

How can I make the cookies gluten-free?

Substitute the all-purpose flour with a gluten-free flour blend designed for baking, and follow the recipe as usual. The texture may vary slightly, but they will still be delicious.