Pistachio Wedding Cookies
Delightful and buttery pistachio wedding cookies, dusted with powdered sugar, perfect for any gathering.
Ingredients
For the cookies
- 1 cup unsalted butter, softened Make sure the butter is at room temperature.
- 1/2 cup powdered sugar, plus extra for dusting
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 cup finely chopped pistachios
- 1/4 teaspoon salt If using salted pistachios, omit this salt.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) for even baking.
- In a large bowl, cream together the softened butter and powdered sugar until light and fluffy, about 3-4 minutes.
- Add the vanilla extract and mix until just combined.
- Gradually add the all-purpose flour and salt, mixing until just combined to avoid over-mixing.
- Fold in the finely chopped pistachios, ensuring they are evenly distributed in the dough.
- Roll small amounts of dough into 1-inch balls and place them on a parchment-lined baking sheet with some space between each.
Baking
- Bake in the preheated oven for 12-15 minutes, until the bottoms are lightly golden but the tops remain pale.
- Remove from the oven and let cool for a few minutes before rolling them in powdered sugar.
- Transfer the cookies to a wire rack to cool completely.
Notes
Store in an airtight container at room temperature for about a week. For longer storage, freeze them: dough can be frozen before baking, or baked cookies can be frozen for up to three months.