Pistachio Wedding Cookies are delightful little treats that are soft and crumbly, perfect for any celebration. With the rich flavor of pistachios and a sprinkle of powdered sugar, they look as good as they taste!
These cookies are so easy to make, even I can whip them up without getting flour all over the kitchen! They are a hit at weddings, but I love them just as they are at home with a cup of tea. 🍵
Key Ingredients & Substitutions
Unsalted Butter: This is essential for a rich, creamy texture. If you’re looking for a lighter option, consider using coconut oil or a good-quality margarine, but keep in mind it may change the flavor a bit.
Powdered Sugar: Used to sweeten the dough and for that beautiful finish. If you prefer a less sweet cookie, you can reduce the amount used for rolling, or substitute with coconut sugar for a different flavor.
Pistachios: They bring a lovely flavor and crunch. If you have nut allergies, sunflower seeds can work as a substitute. Just chop them finely for the right texture.
Almond Extract: This adds a lovely depth of flavor. If you don’t have it, you can skip it or use a hint of hazelnut extract instead for a unique twist.
How Do You Achieve the Perfect Cookie Texture?
The texture of your pistachio wedding cookies is key to their charm! Achieving that tender crumb involves a few simple steps:
- Make sure your butter is soft but not melted. This helps create a light and airy cookie.
- Avoid overmixing the batter, especially after adding the flour mixture. Mix just until the flour disappears for soft cookies.
- Don’t skip the cornstarch! It keeps the cookies tender and adds to that melt-in-your-mouth quality.
- Watch the baking time closely. The edges should be lightly golden, but the centers should remain pale.
Following these tips ensures your cookies turn out soft and delicious every time! Happy baking!
Pistachio Wedding Cookies
Ingredients You’ll Need:
- 1 cup unsalted butter, softened
- 1/2 cup powdered sugar (plus extra for rolling)
- 1 tsp vanilla extract
- 1/4 tsp almond extract (optional, for extra nutty flavor)
- 1 1/2 cups all-purpose flour
- 1/2 cup cornstarch
- 1/4 tsp salt
- 1 cup finely chopped shelled pistachios (plus some whole or larger pieces for pressing on top)
How Much Time Will You Need?
This recipe will take approximately 15 minutes to prepare and around 13-15 minutes to bake. Overall, including cooling time, you should set aside about 45 minutes to an hour to enjoy fresh, delicious cookies!
Step-by-Step Instructions:
1. Preheat and Prepare:
Start by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper to keep your cookies from sticking.
2. Creaming the Butter and Sugar:
In a large bowl, combine the softened butter with 1/2 cup powdered sugar. Use a mixer to cream them together until the mixture is light and fluffy—this should take a few minutes. Add in the vanilla extract and almond extract if you like a nutty flavor.
3. Mixing Dry Ingredients:
In a separate bowl, sift together the flour, cornstarch, and salt. This step helps to eliminate lumps and will ensure your cookies are extra tender.
4. Combine Wet and Dry Ingredients:
Gradually add the dry ingredient mixture into the butter mixture. Mix gently until just combined to avoid overworking the dough. Then, fold in the finely chopped pistachios evenly throughout the dough.
5. Forming the Cookies:
Scoop out small tablespoon-sized portions of the dough and roll them into balls with your hands. Roll each ball lightly in powdered sugar for that sweet coating. Place the balls on the prepared baking sheet, spacing them about 2 inches apart.
6. Adding Toppings and Baking:
Gently press a few larger pistachio pieces into the top of each cookie for decoration and an extra crunch! Bake in the preheated oven for 13-15 minutes or until the edges are lightly golden, but the cookies themselves remain a pale color.
7. Cooling and Finishing Touch:
Once baked, take the cookies out of the oven and let them cool on the baking sheet for about 5 minutes. Then, transfer them to a wire rack to cool completely. Feel free to dust them lightly with more powdered sugar just before serving for that lovely finish!
Enjoy these delightful Pistachio Wedding Cookies—each bite offers a tender, nutty flavor with a delicate sweetness that’s simply irresistible!
Can I Use Different Nuts Instead of Pistachios?
Absolutely! While pistachios are traditional for this recipe, you can substitute with almonds, walnuts, or even macadamia nuts. Just make sure to finely chop them so they incorporate well into the dough.
How Should I Store Leftover Cookies?
Store any leftover pistachio wedding cookies in an airtight container at room temperature for up to one week. If you want them to last longer, you can freeze them for up to three months. Just make sure to layer them with parchment paper to prevent sticking!
Can I Reduce the Amount of Sugar?
Yes, you can reduce the amount of powdered sugar used in the dough, but be mindful that it may affect the overall texture and sweetness. You can also skip the powdered sugar coating if you’d like a less sweet cookie!
What if My Dough Is Too Sticky?
If your dough feels too sticky to handle, try chilling it in the refrigerator for about 30 minutes. This will firm it up and make it easier to roll into balls. Just be careful not to chill it for too long, as it may become too hard to work with!
