Pistachio Wedding Cookies

These melt-in-your-mouth Pistachio Wedding Cookies will quickly become your new favorite!

Pistachio Wedding Cookies - Mother Thyme

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.

Pistachio Wedding Cookies - Mother Thyme

 

Pistachio Wedding Cookies

Yield: 3 dozen

Pistachio Wedding Cookies

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

  1. In a large mixing bowl cream butter. Beat in 1/2 cup sugar until fluffy. Add in vanilla extract.
  2. In a medium bowl combine flour, pudding mix and salt. Gradually mix flour mixture into wet ingredients until combined.
  3. Divide dough in half and form into a ball. Wrap in plastic wrap and place in refrigerator for at least an hour.
  4. Preheat oven to 350 degrees Fahrenheit. Line baking sheets with parchment paper.
  5. 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.
  6. 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.
  7. Store in airight containers.
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Comments

  1. says

    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!

  2. Janell says

    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??

  3. tequestamom says

    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.

  4. Denise V says

    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!

  5. Chris says

    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…..

  6. Heather says

    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!!!

  7. Kristin says

    I made these this weekend but thumbprinted them with raspberry jam and drizzled with white chocolate. The dough was excellent!

  8. Gary says

    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 !!!!!

  9. says

    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?

  10. Lynn says

    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!!!

  11. Steffany says

    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. /:

  12. antoinette says

    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 .

    • says

      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!

  13. Andrea says

    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!

  14. Tabitha says

    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?

    • says

      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.

  15. Andrea says

    So I gave these another try last night following the correct recipe (after my goof up last time) and they were GREAT! The only “problem” was that I couldn’t stop eating the dough! So delicious!

  16. Sarah H says

    Just made the pistachio ones as well as a lemon and chocolate ones for a party… i just switching out the pudding flavor… All 3 turned out great! :)

  17. Stacey says

    I don’t usually comment on these but I tried this recipe and I love it. Simple and delicious, even my 2 yr old helped. I found a strawberries and cream pudding mix and tried it too. SO good! Thanks for the recipe.

  18. says

    I started to make the cookies today and realized that I forgot to “divide” my powder sugar and dumped the whole cup in with the butter… I proceeded then to mix and it was way to dry and clumpy so I ended up going for more butter when I realized I didn’t have any more! Not wanting to have to run to the store I grabbed some butter flavor Crisco shortening (yeah, I really prefer butter but I specifically needed it for another recipe)… After adding about 3/4 of the cube and mixing I felt It may need more flour as well so I added maybe another 1/4 cup… Soooooooo they have chilled and I have my first batch in right now! I’m hoping the shortening doesn’t make the cookies spread out! We’ll see how I did in a few minutes. I think I”ll post my results when they’re done! Oh and both of my big boys are drooling and waiting for them so I’m really hoping I didn’t flub them up too much! lol…

  19. says

    OK so I just ate my first cookie! I couldn’t wait until it had cooled all the way. Mmmmmm even with my mistakes they are yummy! I will for sure try them the correct way next time! They spread out because of the butter flavor Crisco so they looked like the boxed “Lemon Cooler” cookies but that’s ok as long as the taste is good! :) Such a cool recipe idea, thanks! :)

  20. Tasi says

    I pinned this recipe from pinterest. I just finished making these and my whole family absolutely loved them! I will definitely make these again. :)

  21. Diane says

    Thank you for the recipe, I just made them and they came out great. I added one pistachio into the “thumbprint” before I baked them. They look pretty and taste delish!

  22. says

    I got this recipe from Pinterest. I love shortbread-like cookies and I just happened to have a box of pistachio pudding mix in my panty my mom gave me a few weeks ago. So, I made these cookies yesterday and they’re already GONE!!! We loved them!!! My family couldn’t stop eating them last night. There was enough left this morning to enjoy with my coffee. It was heaven!!! I loved how easy they were to make. These cookies will definitely make a come back very soon!

    Thank you so much for sharing this wonderful recipe!

  23. Corinne says

    My fiancée and I loveeee these! However they came out a little floury tasting. Do you think I could substitute some of the flour with more confectioners sugar?

    • says

      Hi Corinne! So glad to hear you and your fiancée love these! I would suggest decreasing the amount of sugar slightly, like 2 or 3 tablespoons but you don’t need to increase the amount of suga as that may make them too sugary. Let me know if that works better for you.

  24. debbie says

    These are delicious and so simple to make. I did the pistachio ones {my favorites}, then I did a batch with chocolate pudding and chocolate chunks, then one with vanilla pudding and peanut butter chips and the last with almond extract instead of vanilla and crushed almonds. So far they are all a hit. I am taking a bunch to my sisters for Thanksgiving on Thursday so that will be the real test. Thank you so much for sharing this recipe…

  25. Jennifer says

    I was so very excited to make these. I followed instructions to the T. Total disaster. They came out one big flat mess. I think the recipe calls for too much butter

    • says

      Hi Jennifer, So sorry to hear these didn’t turn out for you since so many readers including myself make these all the time with much success. I actually just made these last week and they were perfect. Just curious. did you chill the dough before baking these cookies?

  26. Chelsea Battig says

    I just made these and they came out very flat.. :( Any idea on what I could’ve done wrong? I followed each direction and triple checked to make sure I didn’t mess up an ingredient. They were very cookie like and not shortbread like. I would love to make them again if I knew what I did wrong!

  27. Aasta Gremore says

    I made these today and was disappointed that my cookies were not able to keep the shape as the picture you have displayed. Any suggestions?

  28. Nica says

    Just made these cookies. They came out great. Followed recipe ingredients exactly. The ONLY difference– after I rolled and pressed down the cookies, I put them into the freezer for a few minutes on the parchment-lined pan because I noticed that the dough balls warmed up from my hands. I wanted to make sure they were cold when they went into the oven (hopefully to prevent the cookie from spreading). Next time, I think I would refrigerate the roll/flatten cookies from the beginning & then bake them. I would also add finely chopped pistacios. Good recipe. This is a great tasting and festive Christmas holiday cookie. Thanks!

  29. Melissa says

    Hi! I want to make these as a Valentine’s Day gift. If I rolled out the dough and used a heart-shaped cookie cutter, do you think they would hold the shape? Or should I use the sugar-cookie-bar version of this? Thanks!

  30. Jenny says

    Sounds amazing, I’m trying them today for St Patty’s Day. The only thing I will be changing is the dry confectioner sugar I’ll be putting it in the food processor & adding 3 or 4 drops of green food coloring. The sugar stays dry & becomes a vibrant green. I do this at Christmas with red & green, Valentines day with pink & Easter with pastels. Thanks for the recipe.

    • Jenny says

      I sorry my first comment I forgot to say, I make the Italian Wedding cakes for all Holidays & that’s what I use the colored sugar on.

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