Description

Pistachio Wedding Cookies are a delightful treat combining buttery sweetness with roasted pistachios, perfect for any special occasion or just to enjoy with a cup of tea. Their melt-in-your-mouth texture and snowy finish make them irresistible.

Ingredients

1 cup unsalted butter, softened

1/2 cup powdered sugar (plus extra for dusting)

1 teaspoon vanilla extract

1 3/4 cups all-purpose flour

1/4 teaspoon salt

3/4 cup finely chopped roasted pistachios

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Instructions

Preheat the oven to 325°F (160°C) and line a baking sheet with parchment paper.
Cream the softened butter with 1/2 cup powdered sugar until light and fluffy.
Add the vanilla extract and mix until well combined.
Whisk together the flour and salt in a separate bowl, then gradually add them to the wet mixture until the dough comes together.
Fold in the chopped pistachios evenly into the dough.
Roll the dough into 1-inch balls and place them about 1 inch apart on the baking sheet.
Bake for 16–18 minutes, or until the bottoms are just lightly golden.
Let the cookies cool for 5 minutes, then roll them in powdered sugar while still warm. Once cooled completely, roll them in powdered sugar again for a snowy finish.

Notes

To make gluten-free, substitute all-purpose flour with a gluten-free flour blend.

Add a pinch of cinnamon or cardamom for a warm spiced flavor.

For a lemon twist, add lemon zest to the dough.

If using salted pistachios, reduce the added salt to 1/8 teaspoon to avoid overly salty cookies.

These cookies freeze well for up to 3 months.

Prep Time: 15 minutes
Cook Time: 18 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cookie
Calories: 120
Sugar: 3g
Sodium: 25mg
Fat: 8g
Saturated Fat: 4g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 12g
Fiber: 1g
Protein: 2g
Cholesterol: 15mg