Description
These Pistachio Wedding Cookies are delicate, buttery treats featuring finely chopped roasted pistachios and a hint of vanilla and almond extracts. Soft and slightly crumbly, they’re generously dusted with powdered sugar, making them perfect for weddings, holidays, or any special occasion.
Ingredients
Scale
Cookie Dough
- 1 cup unsalted butter, softened
- 2/3 cup powdered sugar, plus extra for dusting
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract (optional)
- 2 cups all-purpose flour
- 1 cup finely chopped pistachios (roasted and unsalted)
- 1/4 teaspoon salt
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper and set aside to prepare for baking.
- Cream Butter and Sugar: In a large mixing bowl, cream the softened butter and 2/3 cup powdered sugar together using an electric mixer for 3-4 minutes until the mixture is light and fluffy.
- Add Extracts: Mix in the vanilla extract and almond extract if using, ensuring they are fully incorporated into the butter and sugar mixture.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour and salt to evenly distribute the salt.
- Mix Dry and Wet Ingredients: Gradually add the flour mixture to the butter mixture, blending just until combined to avoid overworking the dough.
- Fold in Pistachios: Gently fold in the finely chopped pistachios to evenly incorporate them throughout the dough without breaking them down.
- Shape Cookies: Scoop out tablespoon-sized portions of the dough and roll each into a ball. Place them about 2 inches apart on the prepared baking sheets.
- Flatten Dough Balls: Using the bottom of a glass or measuring cup, gently flatten each dough ball to about 1/2 inch thickness for even baking.
- Bake: Bake the cookies in the preheated oven for 12-15 minutes, or until the edges are lightly golden. Avoid over-baking to maintain their delicate texture.
- Cool Slightly: Remove the cookies from the oven and let them cool on the baking sheets for about 5 minutes to firm up slightly.
- Cool Completely and Dust: Transfer the cookies to a wire rack to cool completely. Once cooled, dust generously with additional powdered sugar for a classic finishing touch.
Notes
- Ensure butter is fully softened to achieve a light and fluffy cream mixture.
- Do not overmix the dough once flour is added to keep cookies tender.
- Almond extract is optional but adds a lovely complementary flavor to pistachios.
- Use roasted unsalted pistachios for the best flavor and texture.
- Cookies can be stored in an airtight container at room temperature for up to one week.
- For a festive look, you can add a sprinkle of chopped pistachios on top before baking.
