Pistachio Wedding Cookies Recipes

PISTACHIO WEDDING COOKIES RECIPE - (4.1/5)

Steps:

• In a large mixing bowl cream butter. Beat in 1/2 cup sugar until fluffy. Add in vanilla 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°F. Line baking sheets with parchment paper. Remove dough from plastic wrap and make tsp 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. While cookies are still warm toss them in remaining confectioners' sugar and set on wire rack until cooled completely.

PISTACHIO AND CHERRY MEXICAN WEDDING CAKES

Steps:

• Preheat oven to 350°F. Butter 3 heavy large baking sheets. Using electric mixer, beat 2 cups butter and 1 cup powdered sugar in large bowl until light and fluffy. Beat in vanilla and salt, then pistachios and cherries. Using spatula, stir in all flour (do not overmix dough).
• Shape dough by generous tablespoonfuls into football-shaped ovals. Place on prepared sheets, spacing 1 inch apart. Bake cookies, 1 sheet at a time, until bottoms just begin to color, about 16 minutes. Cool cookies on sheets 10 minutes before coating.
• Pour generous amount of powdered sugar into medium bowl. Working with 5 or 6 warm cookies at a time, add cookies to bowl of sugar; gently turn to coat thickly. Transfer cookies to sheet of waxed paper. Repeat to coat cookies with sugar again; cool completely. do ahead Can be made 4 days ahead. Store airtight at room temperature.

PISTACHIO WEDDING COOKIES

Steps:

• 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.

PISTACHIO COOKIES

Steps:

• In a large bowl, beat the butter, oil and confectioners' sugar until blended (mixture will clump together). Add eggs, one at a time, beating well after each addition. Beat in extract and food coloring. , Combine the flour, pudding mix, baking soda, cream of tarter and salt; gradually add to creamed mixture. Stir in nuts. Cover and refrigerate for 1 hour., Shape into 1-in. balls; roll in colored sugar. Place 2 in. apart on ungreased baking sheets. Bake at 375° for 7-9 minutes or until set. Cool for 1 minute before removing to wire racks. Store in an airtight container.