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Pistachio Wedding Cookies Recipe

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★★★★★

4.5 from 145 reviews

Pistachio Wedding Cookies are delicate, buttery treats packed with finely ground pistachios and infused with subtle hints of vanilla and almond extracts. These tender, melt-in-your-mouth cookies are dusted with powdered sugar, making them perfect for weddings, holidays, or any special occasion where an elegant dessert is desired.

Ingredients

Scale

Cookie Dough

  • 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

For Dusting

  • Powdered sugar, for dusting

Instructions

  1. Cream the Butter and Sugars: In a large bowl or the bowl of a stand mixer, cream together the softened butter, granulated sugar, and powdered sugar until the mixture becomes light and fluffy, about 3-5 minutes.
  2. Add the Extracts: Add the vanilla extract and almond extract to the creamed butter and sugar mixture and mix until just combined to preserve the delicate flavors.
  3. Combine Dry Ingredients: In a separate medium bowl, whisk together the all-purpose flour, baking powder, and salt to ensure even distribution of leavening and seasoning.
  4. Grind the Pistachios: Place the shelled, unsalted pistachios into a food processor and pulse until they are finely ground but not turned into a paste.
  5. Incorporate Dry Ingredients and Pistachios: Gradually add the flour mixture to the wet ingredients, mixing on low speed until just combined. Stir in the finely ground pistachios until evenly distributed.
  6. Chill the Dough: Wrap the cookie dough tightly in plastic wrap and refrigerate for at least 30 minutes, or up to 2 hours, to firm up the dough making it easier to shape.
  7. Preheat Oven and Prepare Baking Sheets: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper to prevent sticking and ensure even baking.
  8. Shape the Cookies: Remove the dough from the refrigerator and roll into 1-inch diameter balls. Place the dough balls spaced about 1 inch apart on the prepared baking sheets.
  9. Bake the Cookies: Bake for 10-12 minutes, or until the edges turn a light golden brown, indicating the cookies are cooked through but still tender.
  10. Cool the Cookies: Remove the baking sheets from the oven and allow the cookies to cool on the sheets for a few minutes, then transfer to a wire rack to cool completely to prevent sogginess.
  11. Dust with Powdered Sugar: Once completely cooled, generously dust the cookies with powdered sugar to add sweetness and a classic wedding cookie appearance.
  12. Serve and Enjoy: Serve immediately or store the cookies in an airtight container at room temperature for up to 3 days to maintain freshness.

Notes

  • Chilling the dough is essential to prevent spreading and to achieve the right texture.
  • Do not overmix once the flour is added to keep cookies tender.
  • Grinding pistachios fresh enhances flavor and texture compared to pre-ground nuts.
  • Store cookies in an airtight container at room temperature for up to 3 days for best freshness.
  • For a twist, try substituting almond extract with orange blossom water for a floral note.

Keywords: pistachio wedding cookies, nut cookies, holiday cookies, buttery cookies, powdered sugar cookies, almond extract cookies

Find it online: https://servedbynora.com/pistachio-wedding-cookies-recipe/