Description
Pistachio Wedding Cookies offer a delightful twist on classic wedding treats with the rich nutty flavor of finely ground pistachios blended into a buttery, tender dough. These cookies are lightly dusted with powdered sugar, making them perfect for celebrations and special occasions.
Ingredients
Scale
Cookie Dough
- 1 cup Unsalted butter, softened
- 0.5 cup Granulated sugar
- 0.25 cup Powdered sugar
- 1 teaspoon Vanilla extract
- 0.5 teaspoon Almond extract
- 2.25 cups All-purpose flour
- 0.5 teaspoon Baking powder
- 0.25 teaspoon Salt
- 1 cup Shelled pistachios, finely ground
For Dusting
- Powdered sugar
Instructions
- Preparation: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prepare for baking.
- Cream Butter and Sugars: In a large mixing bowl, cream together the softened unsalted butter, granulated sugar, and powdered sugar until the mixture is light and fluffy, about 2-3 minutes.
- Add Extracts: Mix in the vanilla extract and almond extract thoroughly until fully combined with the creamed butter and sugars.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt to evenly distribute the leavening and seasoning.
- Mix Dough: Gradually add the dry ingredients to the wet ingredients, stirring gently until just incorporated to avoid overmixing, which ensures tender cookies.
- Fold in Pistachios: Carefully fold in the finely ground pistachios, evenly dispersing the nutty flavor throughout the dough.
- Shape Cookies: Scoop tablespoon-sized portions of dough and arrange them on the prepared baking sheet, spacing them apart to allow for slight spreading during baking.
- Bake: Bake the cookies in the preheated oven for 12-15 minutes, or until the edges turn lightly golden, indicating they’re perfectly baked.
- Cool and Dust: Allow the cookies to cool slightly on the baking sheet before transferring them to a wire rack or serving plate. Dust generously with powdered sugar to finish.
Notes
- For a more intense pistachio flavor, you can toast the pistachios lightly before grinding.
- Make sure not to overmix the dough to keep the cookies tender and crumbly.
- Use parchment paper to prevent sticking and for easier cleanup.
- These cookies can be stored in an airtight container for up to one week or frozen for longer storage.
- For a gluten-free version, substitute the all-purpose flour with a gluten-free baking blend.
