Pistachio Wedding Cookies

4.8 from 9 reviews


  • 1 cup 2 sticks butter, softened
  • 1 cup confectioners sugar (divided)
  • 2 teaspoons pure vanilla extract
  • 1 3/4 cup all-purpose flour
  • 3.4 oz package pistachio instant pudding mix
  • 1/2 teaspoon salt


  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 airtight containers.