Pistachio Wedding Cookies – a delicious recipe with Butter, Confectioners Sugar, Vanilla, All-purpose, Mix, Salt. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
In a large mixing bowl, cream butter. Beat in 1/2 cup sugar until fluffy. Add in vanilla extract.
2
In a medium bowl, combine flour, pudding mix and salt. Gradually mix flour mixture into wet ingredients until combined.
3
Divide dough in half and form into a ball. Wrap in plastic wrap and place in refrigerator for at least 1 hour.
4
Preheat oven to 350u00b0F. Line baking sheets with parchment paper.
5
Remove 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.
6
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.
7
Store in airight containers.
699
kcal
Calories
46
g
Fat
70
g
Carbs
3
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 1 cup Butter, Softened, 1 cup Confectioners Sugar, Divided, 2 teaspoons Vanilla Extract, 1-3/4 cup All-purpose Flour, and more.
Yes, Pistachio Wedding Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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