The Christmas Cookie countdown continues this week with these buttery, melt in your mouth soft pistachio wedding cookies. I have to admit, these are probably my favorite cookie and I have my father to thank for getting me hooked on these. My dad brought over a tray of assorted Italian cookies, one of them being a soft pistachio cookie. I don’t think any of us could stop eating them. They were the first gone on the tray. I stopped at the bakery to see what they were called and they really had no name for them. They just said they were a pistachio cookie, however they were not filled with a lot of pistachios like other pistachio cookies I have tried in the past. I was on the hunt to find out what this cookie was. It was a blend between a Italian or Mexican wedding cake and a shortbread.
After researching my way through eating a few dozen cookies (the things we do to create a recipe) I finally came up with a close comparison to the cookie I just can’t get enough of. These my friends, are simply amazing if I haven’t mentioned that already. They are also so easy, very similar to the ingredients you would find in wedding cakes but the secret ingredient in mine that give them that lovely minty green color and that hint of pistachio just like those cookies I fell in love with is instant pistachio pudding.
If you love buttery, soft cookies these will quickly become of favorite of yours as well.
Ingredients
- 1 cup (2 sticks) butter, softened
- 1 cup confectioners sugar, divided
- 2 teaspoons pure vanilla extract
- 1 3/4 cup all-purpose flour
- 3.4oz package pistachio instant pudding mix
- 1/2 teaspoon salt
Instructions
- In a large mixing bowl cream butter. Beat in 1/2 cup sugar until fluffy. Add in vanilla extract.
- In a medium bowl combine flour, pudding mix and salt. Gradually mix flour mixture into wet ingredients until combined.
- Divide dough in half and form into a ball. Wrap in plastic wrap and place in refrigerator for at least an hour.
- Preheat oven to 350 degrees Fahrenheit. Line baking sheets with parchment paper.
- 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 part.
- 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.
- Store in airight containers.
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Oh my these look and sound dangerous to me! I’m afraid I’d eat a dozen of them. I just might have to take that chance, oh dang I will take that chance! They just went on my must have list!
Why is this My spouse and i never thought
of these?
I love a melt-in-your-mouth cookie! These look like buttery perfection!
I’m definitely going to try these. Do you think a handful of chopped
Pistachios would help or hinder the taste and creamy texture of these
cookies??
You can definitely add in a tablespoon or two of finely chopped or even ground pistachios to enchance it if you would like. Enjoy!
These are so pretty and sound so delicious! Just added to my Christmas cookie baking!
You totally had me at “buttery, melt-in-your-mouth”. Amazing, Jennifer!!
These are so adorable! I love them!
Oh yes please I’ll take a dozen, actually make that a baker’s dozen!
Look soooooooooo wonderful. Picked up ingredients at store today and also got lemon pudding to try in another batch. If it works, the variety may be endless……………….. Thank you so much. Love your website and Tasty Kitchen too.
Love that idea with lemon! You are right, the variety is endless. Let me know how they turn out for you.
I certainly will . Thanks for your response.
These are amazing ! Good thing I made them to give away cause I’s eat them all myself ! These are now part of my permanent collection.
Going to try the lemon next and I’ll let you know the results. Can’t imagine they would not be equally as amazing.
These look yummy! I’m going to make them for a cookie exchange this week. Do they freeze well?
Thanks!
Yes, these freeze great. Just wrap them in plastic wrap then place in a freezer safe container or storage bag. Just thaw on the counter when needed. Enjoy!
Made these for a cookie exchange and they were superb! Super easy recipe! Soft and buttery with a nice taste of pistachio. My pudding mix had bits of pistachio in it and it was just right. I have found a new favorite!
So glad to hear you enjoyed these. They are a favorite of mine too! Happy Holidays!
there is nothing a waitress hates more than when people come into the restaurant right before it closes, unless you bring in a plate of these and then all is forgiven… so tonight i had a great meal served by great people who enjoyed some great cookies… thanks for the great recipe… next time i’m thinking subbing vanilla pudding mmmmmm…..
These sound wonderful!! I am thinking of making a couple of batches! I might try one with some vanilla pudding and almond extract, but will def. try the pistachio too!!! I LOVE buttery cookies!!!
I made these this weekend but thumbprinted them with raspberry jam and drizzled with white chocolate. The dough was excellent!
I love your idea of making these a thumbprint cookie. I am making these later this week and I might have to try it that way too!
Is it one box of pudding mix or 3??
It is one 3.4 oz box of pudding mix. Enjoy!
We made these cookies over the weekend. They are out of this world !!! I believe we have found a new cookie to add to our Must Make List !!!
Thanks Jennifer, and Happy Holidays !!!!!
So happy to hear you enjoyed these! Happy Holidays!
SUPER YUM!! I added a 1/2 c of finely chopped pistachios ( they were shelled & salted so I reduced the salt). Made them for my book club cookie exchange & they were a total hit! I’ll thank you for making me a hero, but not for adding to my waistline – I ate most of what I brought home. Hubby: What happened to those pistachio cookies? Me : Umm, I like them…a lot. Hubby: Can you make more?
So happy to hear they were a total hit! Happy Holidays!
Now I just hope I can find pistachio pudding mix or I’ll be doomed!
Good luck finding the pistachio pudding mix.
I usually find it in the baking section with the other jello and pudding mixes.
These sound delicious. Wish I could translate US measurements to GB ie lb and oz. Wonder if I can buy the pistachio pudding mix over here too!!!
Stupidly I accidentally mixed in the whole cup of sugar in the beginning, LOL. Do you think that will affect the cookies much ?? I just won’t roll them in the sugar afterwards I guess. /:
It will probably affect them. Do you have an extra box of pudding mix? I would suggest just doubling the batch but just don’t add anymore sugar. Let me know if you have any questions!
I TRIED MAKING THESE COOKIES BUT SOMETHING WAS DEFINITELY WRONG. I HAVE A SILLY QUESTION, I JUST ADDED THE PISTACHIO MIX TO FLOUR BUT WHEN I MIXED WET WITH DRY IT WAS WAY TOO DRY. DO I MAKE THE PISTACHIO PUDDING ACCORDING TO DIRECTIONS AND THEN ADD TO FLOUR? THE MIX WAS WAY TOO DRY AND CRUMLY I KNOW I MISSED SOMETHING SOMEWHERE .
Hi Antoinette. No, you don’t need to make the pudding according to the directions. You just need to add the dry mix to the flour. The mix should almost be the consistency of play-doh, maybe a little firmer. Let it set in the refrigerator divided and wrapped in a ball in plastic wrap. When you are making the cookies, they may be a little crumbly. If so, just roll them on a clean surface then lightly pat them down with the palm of your hand or back of a spoon. Let me know if that helps!
Thank you for the easy to follow recipe.
Loved how they looked. Great ‘spring’ cookie.
Family and friends loved it.
Sandra recently posted…Pistachio Wedding Cookies
Thanks Sandra! So glad to hear your family and friends enjoyed these.
I just made these and it was a disaster! The cookies immediately spread on the cookie sheets and were completely flat. Couldn’t understand what happened…until I re-read the recipe. I confused 1cup (2 sticks) of butter when I was mixing with 2cups of butter! No wonder they didn’t turn out! I kept baking them anyway and am turning my crumbly, buttery mess into a trifle. Will definitely try making again with the right recipe!
Sorry to hear they didn’t turn out for you. Let me know how they turn out for you when you bake them again.
Hi, I’m planning on making these tonight. I’m a little confused by the recipe. It says, “divide dough in half and form into a ball”. What do I do with the other half of the recipe? Do I have to add the chilled dough to the room temp half just before rolling them up into balls to bake?
Hi Tabitha, Sorry for the confusion. You want to divide the dough in half and wrap each ball in plastic wrap and chill both. The reason I suggest that is one ball can still chilled while you are working with the other. If it was all in one large ball it is sitting out longer and this dough works best chilled. Let me know if you have questions.
Ok, makes sense now, thanks!
How long can the other half be in the fridge? Can I bake the second ball the next day or a few days later when the first batch is over?