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Homemade pistachio wedding cookies on a white plate

Homemade Pistachio Wedding Cookies

Buttery shortbread cookies filled with a fragrant, chewy pistachio center and dusted with powdered sugar. These pistachio wedding cookies are perfect for holidays, weddings, or gifting. Classic in taste and elegant in appearance, they’re surprisingly easy to make and absolutely unforgettable.
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Equipment

  • Food processor
  • Mixing bowls
  • Hand mixer or stand mixer
  • Parchment paper
  • Baking sheet
  • Cookie scoop or tablespoon
  • Cooling rack

Ingredients
  

  • For the Dough:
  • 1 cup 2 sticks unsalted butter, softened
  • 1/2 cup powdered sugar
  • 1 tsp vanilla extract
  • 2 cups all-purpose flour
  • 1/4 tsp salt
  • For the Pistachio Filling:
  • 1 cup shelled unsalted pistachios
  • 1/3 cup granulated sugar
  • 1 –2 tbsp orange blossom water or 1 tbsp water + 1/2 tsp vanilla
  • 1 –2 tsp lemon zest optional
  • For Finishing:
  • Powdered sugar for dusting

Instructions
 

  • Make the Dough
  • In a large mixing bowl, cream together softened butter and powdered sugar until light and fluffy. Add vanilla and mix. Gradually add flour and salt, mixing until a soft dough forms. Wrap in plastic and chill for 30 minutes.
  • Make the Filling
  • In a food processor, pulse pistachios and sugar until finely ground. Add orange blossom water and lemon zest, and pulse again until the mixture is paste-like but still textured.
  • Assemble the Cookies
  • Preheat oven to 350°F (175°C). Take about 1 tbsp of dough, flatten it in your palm, and place 1 tsp of pistachio filling in the center. Gently seal and roll into a ball. Slightly flatten and place on a parchment-lined baking sheet.
  • Bake
  • Bake for 12–14 minutes or until the bottoms are just golden. Tops should remain pale.
  • Cool and Dust
  • Allow cookies to cool completely on a wire rack. Generously dust with powdered sugar before serving.

Notes

Dough can be made up to 2 days ahead and kept refrigerated.
You can substitute almonds or walnuts for pistachios if desired.
Rose water or vanilla extract can be used instead of orange blossom water.
Store cookies in an airtight container at room temperature for up to 1 week.
Baked cookies can be frozen for up to 3 months.
To freeze unbaked: shape, place on a tray to freeze solid, then transfer to a bag and bake as needed.