Pistachio Wedding Cookies
- Prep Time: 15 minutes
- Cook Time: 9 minutes
- Total Time: 24 minutes
- Yield: 3 dozen 1x
- Category: baking, cookies
Ingredients
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- 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
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 airtight containers.