Pistachio Wedding Cookies

Pistachio Wedding Cookies

Pistachio Wedding Cookies

Ingredients

  • 2 sticks salted butter, softened
  • 1 1/4 cup powdered (confectioners) sugar, divided
  • 2 tsp vanilla
  • 1 3/4 cups all purpose flour
  • 1 (3.4 oz) package pistachio instant pudding mix

Instructions

  • In a large bowl, with a stand or hand mixer cream butter until smooth. Add in 1/2 cup powdered sugar and beat until fluffy. Add in vanilla and mix until combined.
  • In another bowl combine flour and dry pudding mix until combined. Gradually add flour mixture into butter mixture until it forms a dough.
  • Pour dough onto wax paper and form a ball. Wrap and refrigerate for 1 hour.
  • Remove from refrigerator and use teaspoon measuring spoon to make a cookie ball. Take back of measuring spoon to slightly press ball.
  • Place on parchment lined baking sheet and bake on 350 degree preheated oven for 6 to 9 minutes. Remove and let cool 3 to 5 minutes on baking sheet.
  • Using remainder of powdered sugar. Roll cookies in sugar and place on wire rack to cool completely. Store in air tight container.

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