Description
Pistachio Wedding Cookies are delicate, buttery treats perfect for celebrations and special occasions. These cookies blend finely ground pistachios with a hint of almond and vanilla extract, creating a tender, nutty flavor that melts in your mouth. Coated with a dusting of powdered sugar, they make an elegant and delicious addition to your dessert table or wedding favors.
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
Other Ingredients
- 1 cup shelled, unsalted pistachios, finely ground
- Powdered sugar, for dusting
Instructions
- 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.
- Add the Extracts: Add the vanilla and almond extracts to the creamed butter and sugars, mixing just until combined to incorporate their flavors evenly.
- Combine Dry Ingredients: In a separate medium bowl, whisk together the all-purpose flour, baking powder, and salt to ensure the dry ingredients are well blended.
- Grind the Pistachios: Place the shelled, unsalted pistachios in a food processor and pulse until they are finely ground, avoiding them turning into a paste.
- Incorporate Dry Ingredients and Pistachios: Gradually add the dry flour mixture to the wet ingredients on low speed, mixing until just combined to avoid overworking the dough. Then fold in the finely ground pistachios until evenly distributed.
- Chill the Dough: Wrap the dough tightly in plastic wrap and refrigerate for at least 30 minutes, up to 2 hours, to firm up the dough for easier handling and better texture.
- 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.
- Shape the Cookies: Remove chilled dough from the fridge and roll it into 1-inch diameter balls. Arrange the balls on the prepared baking sheets, leaving about 1 inch between each to allow for slight spreading during baking.
- Bake the Cookies: Bake in the preheated oven for 10-12 minutes until the edges just begin to turn golden brown, indicating they are perfectly baked.
- Cool the Cookies: Remove the baking sheets from the oven and allow the cookies to cool on the sheets for several minutes before transferring them to a wire rack to cool completely, preserving their delicate texture.
- Dust with Powdered Sugar: Once cookies are completely cool, generously dust them with powdered sugar for a sweet, elegant finish.
- Serve and Enjoy: Serve these delightful pistachio wedding cookies right away, or store them in an airtight container at room temperature for up to 3 days to maintain freshness.
Notes
- For best results, make sure the butter is softened but not melted before creaming.
- Finely grinding the pistachios rather than turning them into paste is key for texture.
- You can substitute almond extract with more vanilla extract if desired.
- Cookies can be frozen after shaping; thaw and bake as directed.
- Use parchment paper or silicone mats to prevent sticking and ease cleanup.
- Dust with powdered sugar only after cookies are completely cooled to prevent melting.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Pistachio Wedding Cookies, pistachio cookies, wedding cookies, nutty cookies, powdered sugar cookies, almond extract cookies, buttery cookies, holiday cookies, celebration cookies
