Description
Pistachio Wedding Cookies are delicate, buttery cookies enhanced with instant pistachio pudding mix for a moist, tender texture. Coated in confectioners sugar, they are perfect for celebrations or everyday indulgence.
Ingredients
Dry Ingredients
- 1 3/4 cups all-purpose flour
- 3.4 oz package pistachio instant pudding mix
- 1/2 teaspoon salt
- 1/2 cup confectioners sugar (for dough preparation)
- 1/2 cup confectioners sugar (for coating)
Wet Ingredients
- 1 cup (2 sticks) butter, softened
- 2 teaspoons pure vanilla extract
Instructions
- Cream Butter and Sugar: In a large mixing bowl, cream the softened butter. Beat in 1/2 cup of confectioners sugar until the mixture is light and fluffy. Add the vanilla extract and mix until combined.
- Combine Dry Ingredients: In a separate medium bowl, whisk together the all-purpose flour, pistachio instant pudding mix, and salt until evenly blended.
- Mix Dry and Wet Ingredients: Gradually add the flour mixture into the butter mixture, mixing until a dough forms and all ingredients are well incorporated.
- Chill Dough: Divide the dough into two equal parts. Shape each into a ball, wrap tightly in plastic wrap, and refrigerate for at least one hour to firm up.
- Preheat Oven and Prepare Baking Sheets: Set the oven to 350°F (175°C). Line baking sheets with parchment paper to prevent sticking and ensure even baking.
- Shape Cookies: Remove chilled dough from the refrigerator and unwrap. Scoop out teaspoon-sized portions of dough, roll into balls, and place on the baking sheets spaced about 1 inch apart. Press down slightly on each ball to flatten it a little.
- Bake: Bake in the preheated oven for 9 to 10 minutes. Watch carefully to avoid overbaking, as the cookies should remain light and tender.
- Cool and Coat: Remove cookies from the oven and let them rest on the baking sheet for about 5 minutes. While still warm, gently toss the cookies in the remaining confectioners sugar to coat them evenly.
- Final Cooling and Storage: Transfer coated cookies to a wire rack and allow to cool completely. Store cooled cookies in airtight containers to maintain freshness.
Notes
- Do not overbake to keep cookies soft and tender.
- Using pistachio instant pudding mix adds moisture and flavor without extra effort.
- Press balls slightly before baking to ensure even cooking and shape.
- Coating cookies while warm helps the sugar adhere better.
- Store in an airtight container at room temperature for up to one week.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
