These Pistachio Wedding Cookies are a delightful twist on the classic melt-in-your-mouth treats, also known as Mexican Wedding Cookies or Russian Tea Cakes. Packed with the rich, nutty flavor of pistachios and rolled in powdered sugar, these cookies are buttery, crumbly, and perfectly sweet. They’re easy to make, elegant to serve, and perfect for weddings, holidays, or any special occasion. With their vibrant green hue from pistachios, they’re as beautiful as they are delicious. Let’s whip up these bite-sized gems and enjoy every buttery, sugary moment!
Why You’ll Love This Recipe
Buttery & Crumbly: The texture is light, tender, and melts in your mouth.
Nutty Flavor: Pistachios add a rich, earthy taste that pairs beautifully with the sweetness.
Elegant & Festive: The vibrant green color makes them perfect for celebrations.
Easy to Make: Simple ingredients and minimal prep time make these cookies a breeze.
Ingredients You’ll Need
For the Cookies:
1 cup unsalted butter, softened
1/2 cup powdered sugar (plus extra for rolling)
1 tsp pure vanilla extract
1/4 tsp almond extract (optional, but enhances the nutty flavor)
1 3/4 cups all-purpose flour
1/4 tsp salt
1 cup finely ground pistachios (or pulse whole pistachios in a food processor)
Optional Garnish:
Additional powdered sugar for rolling after baking
Whole pistachios for decoration
Step-by-Step Instructions
1. Preheat and Prep
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
Finely grind the pistachios in a food processor or blender until they resemble coarse sand. Set aside.
2. Cream Butter and Sugar
In a large mixing bowl, use a hand mixer or stand mixer to cream the softened butter and powdered sugar together on medium speed for 2–3 minutes, until light and fluffy.
Mix in the vanilla extract and almond extract (if using) until fully combined.
3. Add Dry Ingredients
Gradually add the flour, salt, and ground pistachios to the butter mixture. Mix on low speed until the dough comes together and is smooth and cohesive.
The dough will be soft but should hold its shape when rolled into balls.
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