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Pistachio Wedding Cookies: 1 Miracle Bite

Pistachio Wedding Cookies
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Pistachio Wedding Cookies are delicate, buttery treats with a subtle nutty flavor and a light dusting of powdered sugar. These soft, melt-in-your-mouth cookies are perfect for special occasions or a sweet everyday indulgence. Featuring a unique twist with pistachio pudding mix, they offer a vibrant flavor and a soft, melt-in-your-mouth texture.

Ingredients

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  • 1 cup (2 sticks) butter, softened
  • 1 cup confectioners sugar, divided
  • 2 teaspoons pure vanilla extract
  • 1 3/4 cups all-purpose flour
  • 3.4 oz package pistachio instant pudding mix
  • 1/2 teaspoon salt

Instructions

  1. In a large mixing bowl, cream the softened butter until smooth. Beat in 1/2 cup of confectioners sugar until the mixture becomes light and fluffy. Add in the vanilla extract and mix well to combine.
  2. In a separate medium bowl, whisk together the all-purpose flour, pistachio instant pudding mix, and salt until evenly blended. Gradually incorporate this dry mix into the creamed butter mixture, mixing until a uniform dough forms.
  3. Divide the dough into two equal portions and shape each into a ball. Wrap each ball tightly in plastic wrap and refrigerate for at least one hour to firm up, making the dough easier to handle and enhancing the cookies’ texture.
  4. Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius). Line baking sheets with parchment paper to prevent sticking and promote even baking.
  5. Remove the dough balls from the refrigerator and unwrap. Pinch off teaspoon-sized portions and roll each into a smooth ball. Place the dough balls on the prepared baking sheets, spacing them about 1 inch apart. Gently press down on each ball to slightly flatten them.
  6. Bake the cookies in the preheated oven for 9 to 10 minutes, being careful not to overbake so they remain moist and tender. Once baked, remove the sheets from the oven and allow the cookies to cool on the sheet for about 5 minutes.
  7. While the cookies are still warm, gently toss them in the remaining 1/2 cup of confectioners sugar to fully coat. Transfer the coated cookies to a wire rack to cool completely.
  8. Once cooled, store the pistachio wedding cookies in airtight containers to maintain freshness and softness. They keep well for up to a week.

Notes

  • Be sure not to overbake the cookies to keep them tender and avoid a dry texture.
  • Chilling the dough is essential for easier shaping and improved cookie texture.
  • You can substitute the pistachio pudding mix with another instant pudding flavor for a different twist.
  • Use parchment paper to avoid sticking and facilitate cleanup.
  • For an extra pistachio crunch, consider folding in finely chopped pistachios to the dough before chilling.

Nutrition

Find it online: https://keepityummy.com/pistachio-wedding-cookies/

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