Description
These Pistachio Wedding Cookies are tender, buttery, and delicately flavored with pistachio instant pudding mix. Coated in a light dusting of confectioners sugar, they offer a melt-in-your-mouth texture perfect for celebrations or a delightful treat alongside tea or coffee.
Ingredients
Scale
Cookie Dough
- 1 cup (2 sticks) unsalted butter, softened
- 1/2 cup confectioners sugar
- 2 teaspoons pure vanilla extract
- 1 3/4 cups all-purpose flour
- 3.4 oz package pistachio instant pudding mix
- 1/2 teaspoon salt
For Coating
- 1/2 cup confectioners sugar
Instructions
- Cream the Butter and Sugar: In a large mixing bowl, cream the softened butter until smooth. Gradually beat in 1/2 cup of confectioners sugar until the mixture becomes light and fluffy. Stir in the pure vanilla extract to blend the flavors thoroughly.
- Combine Dry Ingredients: In a separate medium bowl, whisk together the all-purpose flour, pistachio instant pudding mix, and salt until all components are evenly distributed.
- Mix Dough: Gradually incorporate the dry flour mixture into the butter mixture, mixing gently to form a soft dough. Be careful not to overmix to maintain cookie tenderness.
- Chill Dough: Divide the dough into two equal portions, shape each into a ball, wrap tightly in plastic wrap, and refrigerate for at least one hour to firm up for easier handling and improved 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 facilitate even baking.
- Shape the Cookies: Remove the dough from the refrigerator and unwrap. Using a teaspoon, scoop dough and roll into small balls. Place the balls on the prepared baking sheets spaced about 1 inch apart. Lightly press each ball to slightly flatten.
- Bake Cookies: Bake the cookies in the preheated oven for 9 to 10 minutes. Watch closely to avoid overbaking; the cookies should be set but still soft. Remove from oven and let them rest on the baking sheet for about 5 minutes to firm up.
- Coat in Sugar and Cool: While still warm, gently toss the cookies in the remaining 1/2 cup of confectioners sugar to coat completely. Transfer them to a wire rack to cool completely.
- Store: Once cooled, store the cookies in an airtight container to preserve freshness and maintain their tender texture.
Notes
- Ensure butter is softened but not melted for proper creaming.
- Do not overbake; cookies should remain soft inside.
- Chilling the dough is key to easy handling and achieving the right texture.
- Use parchment paper or silicone mats to prevent sticking.
- These cookies freeze well; store in airtight containers for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: pistachio wedding cookies, nutty cookies, pistachio instant pudding cookies, butter cookies, wedding cookie recipes, easy holiday cookies
