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Pistachio Wedding Cookies

Prep time: 1 hour and 10 minutes (includes refrigeration)
Bake Time: 9-10 minutes
Total Time: 1 hour and 20 minutes
Serving Size: 3 dozen cookies

Featured Bakeware:

USA Pan 12 Extra Large Sheet Pan
Half Sheet Pan


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

Recipe 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 hald and form into a ball. Wrap in plastic wrap and place in refigerator for at least an hour. preheat oven to 350 degrees. Remove dough from plastic wrap and make teaspoon size balls. Place on USA Pan's Extra Large Sheet Pan and Half Sheet Pan and press down on the balls slightly scaping them about 1 inch apart. 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 cooked completely. Store in alright containers.