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The Best Pistachio Wedding Cookies Recipe: Buttery, Soft & Melt-in-Your-Mout - Simple, Classic, Irresistible

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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 24 servings
Ingredients Method

Ingredients
  

  • 1 cup (226 g) unsalted butter, softened to room temperature
  • 1/2 cup (60 g) powdered sugar (plus more for coating; about 1 to 1 1/2 cups)
  • 1 teaspoon vanilla extract (or 1/2 teaspoon almond extract for a twist)
  • 1/4 teaspoon fine sea salt
  • 2 cups (240 g) all-purpose flour
  • 3/4 cup (90 g) finely chopped or ground pistachios (unsalted, shelled)
  • Optional: 1–2 teaspoons orange or lemon zest for brightness

Method
 

  1. Prep the pistachios: Pulse pistachios in a food processor until finely chopped—about the size of coarse sand. Avoid over-processing into a paste.
  2. Cream the butter and sugar: In a large bowl, beat softened butter and 1/2 cup powdered sugar until smooth and fluffy, 1–2 minutes. Mix in vanilla (and zest if using).
  3. Add dry ingredients: Sprinkle in salt, then add flour on low speed until just combined. Fold in pistachios. The dough should be soft but not sticky.
  4. Chill the dough: Cover and refrigerate for 45–60 minutes. This helps prevent spreading and boosts tenderness.
  5. Preheat and portion: Heat oven to 350°F (175°C). Line two baking sheets with parchment. Scoop 1-tablespoon portions and roll into smooth balls. Space about 2 inches apart.
  6. Bake: Bake 12–14 minutes, until the bottoms are lightly golden and tops look set. They should not brown deeply.
  7. First sugar roll: Let cookies cool on the sheet for 3–4 minutes, then gently roll warm cookies in powdered sugar. Place on a rack to cool completely.
  8. Second sugar roll: Once fully cool, roll again in fresh powdered sugar for a snowy, even coat.