Description
Pistachio Wedding Cookies offer a delightful twist on traditional wedding cookies, combining buttery, tender dough with finely ground pistachios and a hint of almond extract. These melt-in-your-mouth treats are perfect for celebrations and gatherings, dusted with powdered sugar for an elegant finish.
Ingredients
Scale
Cookies
- 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 (for dusting)
Instructions
- Preparation: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking.
- Cream Butter and Sugars: In a mixing bowl, cream the softened unsalted butter with granulated sugar and powdered sugar together using an electric mixer until the mixture is light and fluffy, about 2-3 minutes.
- Add Extracts: Blend in the vanilla extract and almond extract thoroughly until fully combined for a rich flavor base.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt to evenly distribute the leavening and seasoning agents.
- Combine Wet and Dry: Gradually add the dry ingredient mixture into the wet ingredients, mixing just until incorporated to avoid overworking the dough.
- Fold in Pistachios: Gently fold in the finely ground pistachios ensuring even distribution while maintaining a tender dough texture.
- Scoop Dough: Using a tablespoon measure, scoop dough portions and place them spaced evenly onto the prepared baking sheet.
- Bake Cookies: Bake in the preheated oven for 12-15 minutes, until the edges turn lightly golden, indicating doneness while keeping the centers soft.
- Cool and Dust: Allow cookies to cool slightly on the baking sheet before transferring to a wire rack. Once cooled, dust generously with powdered sugar for a classic wedding cookie finish.
Notes
- For a crunchier texture, toast the pistachios lightly before grinding.
- Ensure butter is softened but not melted to achieve the ideal dough consistency.
- Do not overmix the dough as it may make cookies tough.
- Store cookies in an airtight container at room temperature for up to one week.
- These cookies can be frozen before baking; bake directly from frozen by adding a couple of extra minutes to baking time.
