Irresistible Pistachio Wedding Cookies Recipe Perfect for Bridal Showers Recipe

Introduction

These irresistible pistachio wedding cookies are a perfect treat for bridal showers or any special occasion. Soft, buttery, and lightly nutty, they melt in your mouth and look elegant dusted with powdered sugar.

Ingredients

• 1 cup unsalted butter, softened
• 1/2 cup powdered sugar, plus extra for dusting
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1/4 teaspoon salt
• 3/4 cup finely chopped unsalted pistachios
• Optional: 1/2 teaspoon almond extract
• Optional: Food coloring for a soft green tint

Instructions

1. Step 1: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. Step 2: Finely chop the pistachios or pulse them in a food processor until small but not powdered.
3. Step 3: In a large bowl, cream the softened butter with 1/2 cup powdered sugar using an electric mixer until light and fluffy, about 2-3 minutes. Add vanilla extract (and almond extract if using) and mix well.
4. Step 4: In another bowl, whisk together the flour and salt. Gradually add this to the butter mixture, stirring until just combined. Fold in the chopped pistachios.
5. Step 5: Scoop tablespoon-sized portions of dough and roll them into balls. Place them on the prepared baking sheet about 1 inch apart.
6. Step 6: Bake for 12-15 minutes or until the bottoms are lightly golden and the tops remain pale.
7. Step 7: Let the cookies cool on the baking sheet for 5 minutes, then transfer to a cooling rack. Once fully cooled, dust generously with powdered sugar using a fine mesh sieve.

Tips & Variations

• For a flavor twist, try substituting pistachios with pecans or walnuts.
• If you want a soft green color, add a few drops of food coloring to the dough while mixing.
• Use almond extract in place of vanilla for a nuttier aroma.
• Make sure the butter is at room temperature to ensure easy creaming and a tender cookie texture.

Storage

Store the cookies in an airtight container at room temperature for up to one week. For longer storage, keep them in the refrigerator wrapped tightly for up to two weeks. To refresh, let the cookies come to room temperature or warm gently in a low oven.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use salted pistachios?

It’s best to use unsalted pistachios to control the saltiness in the cookies. If you only have salted pistachios, reduce the added salt in the recipe accordingly.

Can I make these cookies gluten-free?

Yes, substitute the all-purpose flour with a gluten-free flour blend that is suitable for baking. Be sure to check the blend’s instructions for any adjustments.

Irresistible Pistachio Wedding Cookies Recipe Perfect for Bridal Showers Recipe

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★★★★★

4.7 from 135 reviews

These Irresistible Pistachio Wedding Cookies are a delicate, melt-in-your-mouth treat perfect for bridal showers and special occasions. Made with simple, wholesome ingredients and finely chopped pistachios, these cookies offer a subtly sweet and nutty flavor with a soft, pale green hue. Easy to prepare and bake, they provide an elegant twist on classic wedding cookies with a delightful pistachio crunch.

• Author: Dylan
• Prep Time: 15 minutes
• Cook Time: 12-15 minutes
• Total Time: 30 minutes
• Yield: About 24 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Main Ingredients

• 1 cup unsalted butter, softened
• 1/2 cup powdered sugar (plus extra for dusting)
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1/4 teaspoon salt
• 3/4 cup finely chopped unsalted pistachios

Optional Ingredients

• 1/2 teaspoon almond extract
• Food coloring (optional, for soft green tint)

Instructions

1. Preheat the Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
2. Prepare the Pistachios: Finely chop the unsalted pistachios by hand or pulse them briefly in a food processor until they are small but not powdered, ensuring a pleasant crunchy texture in the cookies.
3. Cream Butter and Sugar: In a large mixing bowl, use an electric mixer to beat the softened butter with 1/2 cup powdered sugar until the mixture becomes light and fluffy, which should take about 2 to 3 minutes. Then, add vanilla extract (and almond extract if using) and mix well to combine the flavors evenly.
4. Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour and salt. Gradually add this dry ingredient mixture into the creamed butter and sugar, mixing just until combined to avoid overworking the dough. Fold in the finely chopped pistachios gently.
5. Shape the Cookies: Scoop about 1 tablespoon of dough and roll it into a smooth ball. Place each ball onto the prepared baking sheet, spacing them approximately 1 inch apart to allow for slight spreading during baking.
6. Bake the Cookies: Bake in the preheated oven for 12 to 15 minutes, or until the bottoms of the cookies turn a light golden brown while the tops remain pale, indicating delicate doneness.
7. Cool and Dust: Allow the cookies to cool on the baking sheet for 5 minutes to firm up, then transfer them to a cooling rack to cool completely. Once cooled, dust generously with powdered sugar using a fine mesh sieve for the signature sweet finish.

Notes

• For a nutty flavor variation, substitute pistachios with pecans or walnuts.
• Use gluten-free flour as a substitute if you need a gluten-free version of these cookies.
• If you want a subtle green color, add a few drops of food coloring to the dough, but the natural pistachio color is elegant and attractive on its own.
• You can mix the dough by hand if you don’t have an electric mixer, but be prepared for a bit more effort.
• These cookies are best served completely cooled to allow flavors to meld and achieve the perfect texture.

Keywords: pistachio cookies, wedding cookies, bridal shower treats, nutty desserts, melt-in-your-mouth cookies, easy baked cookies, elegant sweets