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.
- 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
- 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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