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Pistachio Wedding Cookies Recipe

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★★★★★

4.7 from 100 reviews

Pistachio Wedding Cookies are delicate, buttery treats perfect for celebrating your big day. Soft yet crumbly, these cookies are infused with vanilla and almond extracts and boast a rich pistachio flavor, finished with a dusting of powdered sugar for an elegant touch. Ideal as wedding favors or a special dessert, these cookies combine tender texture with a nutty crunch.

Ingredients

Scale

Butter and Sugars

  • 1 cup (2 sticks) unsalted butter, softened
  • ½ cup granulated sugar
  • ¼ cup powdered sugar

Extracts

  • 1 teaspoon vanilla extract
  • ½ teaspoon almond extract

Dry Ingredients

  • 2 ¼ cups all-purpose flour
  • ½ teaspoon baking powder
  • ¼ teaspoon salt

Nuts

  • 1 cup shelled, unsalted pistachios, finely ground

Finishing

  • Powdered sugar, for dusting

Instructions

  1. Cream the Butter and Sugars: In a large bowl or stand mixer, beat the softened butter, granulated sugar, and powdered sugar together until the mixture is light and fluffy, about 3 to 5 minutes.
  2. Add the Extracts: Mix in the vanilla extract and almond extract until just combined, ensuring the flavors are well incorporated without overmixing.
  3. Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt to evenly distribute the leavening and seasoning.
  4. Grind the Pistachios: Place the shelled, unsalted pistachios into a food processor and pulse until finely ground but not turned into a paste.
  5. Incorporate Dry Ingredients and Pistachios: Gradually add the flour mixture to the creamed butter mixture on low speed, mixing until just combined. Gently fold in the finely ground pistachios until evenly distributed.
  6. Chill the Dough: Wrap the dough tightly in plastic wrap and refrigerate for at least 30 minutes to firm up, which helps the cookies retain their shape during baking.
  7. Preheat Oven and Prepare Baking Sheets: Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper to prevent sticking and ease cleanup.
  8. Shape the Cookies: Remove the dough from the refrigerator and roll it into 1-inch balls. Place them onto the prepared baking sheets, spacing about 1 inch apart to allow slight spreading.
  9. Bake the Cookies: Bake in the preheated oven for 10 to 12 minutes, or until the edges turn a light golden brown but the centers remain soft and pale.
  10. Cool the Cookies: Remove from the oven and let the cookies cool on the baking sheets for several minutes before transferring them to a wire rack to cool completely.
  11. Dust with Powdered Sugar: Once the cookies are fully cooled, generously sift powdered sugar over them to add a classic, sweet finish.
  12. Serve and Enjoy: Serve immediately or store in an airtight container at room temperature for up to 3 days to maintain freshness.

Notes

  • Be sure not to overmix once the flour is added, to keep the cookies tender and crumbly.
  • Chilling the dough is important to prevent spreading and helps develop the flavors.
  • For a coarser texture, you can chop the pistachios by hand instead of grinding them finely.
  • These cookies can be made a day ahead and stored properly to save time on your special day.
  • Use parchment paper or silicone baking mats to avoid sticking and for easier cleanup.

Keywords: Pistachio Cookies, Wedding Cookies, Nut Cookies, Vanilla Almond Cookies, Holiday Cookies, Powdered Sugar Cookies

Find it online: https://ricoloranz.com/pistachio-wedding-cookies-recipe/