Description
These Homemade Pistachio Wedding Cookies are delightful buttery treats coated in powdered sugar, perfect for holidays and special occasions. Featuring finely ground pistachios for a subtle nutty flavor and a tender crumb, these snowball-style cookies melt in your mouth with every bite.
Ingredients
Scale
Cookies
- 1 cup unsalted butter, softened
- 1/2 cup powdered sugar, plus more for coating
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 1 1/2 cups all-purpose flour
- 1/2 cup finely ground pistachios (unsalted and shelled)
- 1/4 teaspoon salt
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the cookies evenly.
- Cream Butter and Sugar: In a large mixing bowl, cream the softened butter and 1/2 cup powdered sugar together until the mixture is light and fluffy, ensuring a smooth base for the dough.
- Add Extracts: Stir in the vanilla and almond extracts to infuse the dough with aromatic flavors.
- Combine Dry Ingredients: Gradually add the all-purpose flour, finely ground pistachios, and salt. Mix just until a soft dough forms, avoiding overmixing to keep the cookies tender.
- Shape Cookies: Roll the dough into 1-inch balls and place them on a parchment-lined baking sheet spaced about 1 inch apart to allow for slight spreading.
- Bake: Bake for 12 to 15 minutes, or until the bottoms are lightly golden, while the tops remain pale, ensuring a delicate texture.
- Initial Coating: Let the cookies cool for 5 minutes on the baking pan, then gently roll each warm cookie in additional powdered sugar to coat evenly.
- Final Cooling and Coating: Transfer the cookies to a wire rack to cool completely. Once cooled, roll the cookies in powdered sugar a second time to create a snowy, festive finish.
Notes
- For a more vibrant green color, add a drop or two of natural green food coloring to the dough.
- You can substitute some or all of the pistachios with finely ground almonds or walnuts for a different flavor profile.
