Pistachio Wedding Cookies Recipe
Tender, buttery wedding cookies loaded with finely chopped pistachios and finished in a snow of powdered sugar. Perfect for holidays, tea time, or any sweet celebration.
Pin This Recipe For Later!
Share The Yum On Facebook
Print
Servings:
Ingredients
Main Ingredients
- 1 cup unsalted butter softened
- 0.6 cup confectioners' sugar for the dough
- 1.5 tsp vanilla extract
- 0.25 tsp almond extract optional, for a hint of nuttiness
- 0.25 tsp fine sea salt
- 2.2 cup all-purpose flour spooned and leveled
- 0.9 cup pistachios, finely chopped unsalted, lightly packed
- 1.25 cup confectioners' sugar for coating
Instructions
Preparation Steps
- Heat oven to 350°F. Line two baking sheets with parchment paper.
- Cream softened butter and 0.6 cup powdered sugar in a large bowl until smooth and fluffy.
- Mix in vanilla, almond extract if using, and salt until combined.
- Stir in flour in two additions just until a soft dough forms. Fold in chopped pistachios.
- Chill dough 20 minutes to firm slightly for easier rolling.
- Scoop tablespoon portions and roll into 1-inch balls. Arrange 2 inches apart on prepared sheets.
- Bake 12–14 minutes, until set and barely golden on the bottoms. Let rest 5 minutes on the sheet.
- Roll warm cookies in the coating sugar. Cool completely, then roll a second time for a snowy finish.
Notes
Variation: Add 1 tsp finely grated orange zest to the dough for a bright citrus note. Storage: Keep cookies in an airtight container at room temperature for up to 1 week, or freeze (unglazed or glazed) for up to 2 months.
This recipe is an original creation inspired by classic Pistachio Wedding Cookies Recipe flavors. All ingredient ratios and instructions are independently developed.