Instructions:
1. Preheat the Oven:
Begin by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper or lightly grease it to prevent the cookies from sticking.
2. Cream Butter and Sugar:
In a large mixing bowl, beat the softened salted butter with ½ cup of powdered sugar using a hand mixer or stand mixer until it becomes light and fluffy. This should take about 2-3 minutes.
3. Add Pudding Mix and Vanilla:
Add the dry pistachio instant pudding mix and vanilla extract to the butter mixture. Mix until fully combined, and the pudding mix is evenly distributed. The mixture should be thick and creamy at this stage.
4. Incorporate the Flour:
Slowly add 1 cup of all-purpose flour, a little at a time, mixing gently after each addition. Once the flour is fully incorporated, you should have a smooth, slightly doughy consistency.
5. Shape the Dough:
Take small portions of dough and roll them into balls, about 1 inch in diameter. For an extra touch of elegance, you can lightly press down on each ball to form a little disk shape. Arrange them about 1 inch apart on your prepared baking sheet.
6. Bake the Cookies:
Place the cookies in the preheated oven and bake for 12-15 minutes or until the edges are slightly golden but the centers are still soft. Be careful not to overbake them; they should remain light and melt-in-your-mouth!
7. Coat in Powdered Sugar:
Once baked, remove the cookies from the oven and allow them to cool on the baking sheet for about 5 minutes. While they’re still warm, roll them in the remaining powdered sugar (about ½ cup). This coating is what makes them look like wedding cookies, with their delicate snowy exterior.
8. Cool Completely:
Transfer the cookies to a wire rack to cool completely. The powdered sugar will set on the surface as they cool, creating that signature, elegant look.
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