Pistachio Wedding Cookies

4.7(7)

Buttery, soft Pistachio Wedding Cookies. Just six ingredients and simply delicious!

by Jennifer | Mother Thyme·published 2012-12-02

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Total time

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prep 45 min

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Ingredients (6)

serves

1 cup Butter, Softenedbutter
1 cup Confectioners Sugar, Dividedconfectioners-sugar
2 teaspoons Vanilla Extractvanilla-extract
1-¾ cup All-purpose Flourflour
3-½ ounces, weight Pistachio Instant Pudding Mix
½ teaspoons Saltsalt

Instructions (7 steps)

01In a large mixing bowl, cream butter. Beat in 1/2 cup sugar until fluffy. Add in vanilla extract.
02In a medium bowl, combine flour, pudding mix and salt. Gradually mix flour mixture into wet ingredients until combined.
03Divide dough in half and form into a ball. Wrap in plastic wrap and place in refrigerator for at least 1 hour.
04Preheat oven to 350ºF. Line baking sheets with parchment paper.
05Remove dough from plastic wrap and make teaspoon-size balls. Place on baking sheets and press down on the balls, slightly spacing them about 1 inch apart.

Bake in preheated oven for 9-10 minutes. Don’t overbake. Remove from oven and let them sit on baking sheet for about 5 minutes. While cookies are still, warm toss them in remaining confectioners sugar and set on wire rack until cooled completely.

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