Introduction

Pistachio Wedding Cookies are a delicate and buttery treat perfect for celebrating special occasions. These melt-in-your-mouth cookies combine finely ground pistachios with a hint of almond and vanilla for a subtle, nutty flavor. Ideal for weddings, parties, or anytime you want a delightful sweet bite.

A close-up view of a small stack of round, light beige cookies with a slightly crumbly texture, embedded with green and brown pistachio pieces throughout each cookie. The cookies have a golden-brown bottom edge and are dusted lightly with white powdered sugar on top. They are arranged closely on a surface with a soft white marbled texture visible around the edges. Some loose pistachio bits and powdered sugar are scattered around the base of the cookies, enhancing the visual texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup (2 sticks) unsalted butter, softened
½ cup granulated sugar
¼ cup powdered sugar
1 teaspoon vanilla extract
½ teaspoon almond extract
2 ¼ cups all-purpose flour
½ teaspoon baking powder
¼ teaspoon salt
1 cup shelled, unsalted pistachios, finely ground
Powdered sugar, for dusting

Instructions

Step 1: In a large bowl or stand mixer, cream together the softened butter, granulated sugar, and powdered sugar until light and fluffy, about 3 to 5 minutes.
Step 2: Add the vanilla and almond extracts to the butter mixture and mix until just combined.
Step 3: In a separate bowl, whisk together the flour, baking powder, and salt.
Step 4: Using a food processor, pulse the shelled pistachios until they are finely ground.
Step 5: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Stir in the ground pistachios until evenly incorporated.
Step 6: Wrap the dough tightly in plastic wrap and chill in the refrigerator for at least 30 minutes, up to 2 hours.
Step 7: Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
Step 8: Remove dough from refrigerator and roll into 1-inch balls. Place on prepared baking sheets about 1 inch apart.
Step 9: Bake for 10 to 12 minutes, or until the edges are lightly golden brown.
Step 10: Let cookies cool on baking sheets for a few minutes before transferring to a wire rack to cool completely.
Step 11: Once cooled, dust the cookies generously with powdered sugar.
Step 12: Serve immediately or store in an airtight container at room temperature for up to 3 days.

Tips & Variations

For a slightly different flavor, substitute almond extract with a few drops of rose water or orange blossom water.
If you don’t have a food processor, finely chop the pistachios with a sharp knife but avoid turning them into a paste.
Chilling the dough helps prevent spreading and keeps the cookies tender and crumbly.

Storage

Store these cookies in an airtight container at room temperature for up to 3 days. To keep them fresh longer, you can refrigerate them for up to a week or freeze for up to 3 months. When ready to enjoy, allow frozen cookies to thaw at room temperature and dust again with powdered sugar if desired.

How to Serve

The image shows a close-up of small round cakes with a soft, light beige texture. Each cake has a slightly browned bottom edge and is dotted with green pistachio nut pieces inside. On top, there are chopped pistachio halves, giving a mix of green and brown shades, sprinkled lightly with white powdered sugar. The cakes are stacked closely together on a white marbled surface, highlighting their crumbly and moist texture. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I substitute pistachios with other nuts?

Yes, you can use finely ground almonds or walnuts as an alternative, but the flavor and texture will change slightly. Pistachios provide a unique nuttiness that’s hard to replicate.

Why do the cookies need to be chilled before baking?

Chilling firms up the dough, which helps prevent the cookies from spreading too much during baking and ensures a tender, crumbly texture.