Description
These Homemade Pistachio Wedding Cookies are a delightful treat, perfect for any occasion. With a buttery, nutty flavor and a snowy coating of powdered sugar, they melt in your mouth with every bite. Easy to make and even easier to enjoy, these cookies are sure to become a favorite in your baking repertoire.
Ingredients
Scale
For the Cookies:
- 1 cup unsalted butter, softened
- 1/2 cup powdered sugar (plus more for rolling)
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract (optional)
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 1 cup finely chopped pistachios, shelled and unsalted
Instructions
- Preheat the Oven: Preheat the oven to 350°F and line a baking sheet with parchment paper.
- Cream Butter and Sugar: In a large bowl, cream the softened butter and 1/2 cup powdered sugar until light and fluffy. Mix in the vanilla extract and almond extract if using.
- Add Dry Ingredients: Gradually add the flour and salt, mixing just until combined. Fold in the chopped pistachios.
- Shape and Bake: Scoop tablespoon-sized portions of dough and roll into balls. Place on the prepared baking sheet about 1 inch apart. Bake for 14–16 minutes, or until the bottoms are lightly golden (tops will remain pale).
- Coat with Sugar: Let cookies cool for 5 minutes, then gently roll in powdered sugar while still warm. Let cool completely on a wire rack, then roll again in powdered sugar for a snowy finish.
Notes
- Store cookies in an airtight container at room temperature for up to 1 week.
- These freeze well, too—just re-roll in powdered sugar after thawing.
- For a holiday twist, add a pinch of cardamom or orange zest to the dough.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American / European
Nutrition
- Serving Size: 1 cookie
- Calories: 140
- Sugar: 5g
- Sodium: 40mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 15mg
