Introduction

Pistachio Wedding Cookies are delicate, buttery treats filled with finely chopped roasted pistachios and dusted with powdered sugar. These cookies offer a lovely nutty flavor and a tender crumb, making them perfect for celebrations or everyday indulgence.

A dark brown plate holds a pile of white snowball cookies covered in powdered sugar, each cookie round and textured with a soft, powdery surface. The plate is held slightly above a background of dark green pine branches with blurred warm lights, suggesting a festive setting. A woman's hand is visible on the right edge, gently supporting the plate. The overall scene combines the bright white cookies contrasting with the deep green background and the dark plate, all set on a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 ½ cups roasted and salted shelled pistachios
1 cup unsalted butter, softened at room temperature

½ cup powdered sugar
1 tablespoon vanilla bean paste or 2 teaspoons vanilla extract

¼ teaspoon salt
2 ¼ cups all-purpose flour

Powdered sugar for finishing

Instructions

Step 1: Preheat the oven to 400°F (200°C). Line two cookie sheets with Silpat mats or leave them ungreased. If using one sheet, allow it to cool between batches.
Step 2: Prepare a cooling tray by sifting a generous layer of powdered sugar on its surface. Also, have a bowl ready with sifted powdered sugar for rolling the cookies.

Step 3: Dampen several layers of paper towels and spread the roasted pistachios on top. Lightly rub to remove excess salt from the pistachios.
Step 4: Pulse the pistachios in a food processor until finely chopped but not pasty. Alternatively, chop them finely by hand.
Step 5: In a mixer or by hand, cream together the softened butter and powdered sugar until light and fluffy.

Step 6: Beat in the vanilla bean paste or extract, along with the salt.
Step 7: Gradually stir in the all-purpose flour at low speed or by hand until the mixture is crumbly and well combined.
Step 8: Fold in the chopped pistachios and continue mixing until the dough starts to come together.

Step 9: Roll the dough into 1-inch balls using a small cookie scoop or spoon.
Step 10: Place the balls about 1 inch apart on the prepared cookie sheets. These cookies won’t spread much.
Step 11: Bake the first sheet for 12 to 15 minutes. The tops will remain pale, but the bottoms should turn golden brown. Avoid overbaking to keep the cookies tender.

Step 12: While the first batch bakes, roll the remaining dough balls and prepare the second sheet.
Step 13: Remove the first batch when done, then bake the second batch.
Step 14: While the cookies are still warm, roll a few at a time in the powdered sugar bowl. Then transfer them to the powdered sugar–dusted cooling tray, spacing them slightly apart. Let them cool completely.

Step 15: After fully cooled, gently roll the cookies a second time in powdered sugar for a beautiful, snowy finish.

Tips & Variations

Use vanilla bean paste for a richer, more fragrant vanilla flavor, but pure vanilla extract works well too.
To avoid overprocessing pistachios into butter, pulse in short bursts or chop by hand.

Substitute some pistachios with finely chopped almonds or pecans for a different nutty twist.
Add a pinch of cinnamon or cardamom to the dough for a subtle warm spice note.

Storage

Store these cookies in an airtight container at room temperature for up to one week. For longer storage, freeze them in a sealed container for up to three months. Thaw at room temperature and, if desired, re-roll in powdered sugar before serving.

How to Serve

A white plate filled with small round cookies covered in white powdered sugar, making the surface look soft and dusty. Two cookies are placed on the white marbled surface next to the plate, with one of them bitten, showing a light brown inside with a crumbly texture. Some powdered sugar is scattered around the plate and cookies. The background is a simple wooden surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use unsalted pistachios instead of roasted and salted?

Yes, but you may want to add a pinch more salt to the dough to balance the flavors if using unsalted pistachios.

Why do the cookies need to be rolled in powdered sugar twice?

The first roll coats the warm cookies, helping the sugar stick well, while the second roll after cooling creates a lovely finish and adds extra sweetness and texture.