Pistachio Snowball Cookies
These Pistachio Snowball Cookies are deliciously crisp, buttery, and melt in your mouth.
Equipment
- Food Processor
- mixing bowl
- baking sheet
- parchment paper
- wire rack
Ingredients
- 1 ¼ cups unsalted shelled pistachios raw or toasted
- 2 cups all-purpose flour spooned and leveled
- ¼ cup powdered sugar plus more for rolling baked cookies (about ¾ cup more)
- ¼ teaspoon salt
- 1 cup unsalted butter softened to room temperature
- 1 teaspoon pure vanilla extract optional
Instructions
- Finely chop the pistachios using a food processor or knife, leaving some pieces larger for texture.
- Measure flour carefully to avoid over measuring, spooning it into the cup and leveling off.
- In a large bowl, combine ground pistachios, flour, powdered sugar, and salt. Mix to combine.
- Add butter and vanilla to dry ingredients, mixing to form a soft dough.
- Cover and chill the dough for 30 minutes.
- Preheat oven to 350°F and line a baking sheet with parchment paper.
- Pinch off 1 tablespoon portions of dough, roll into balls, and arrange on the baking sheet.
- Bake for 12 to 15 minutes or until lightly browned along the edges.
- Cool cookies on the baking sheet for 5 minutes before handling.
- Toss warm cookies in powdered sugar to coat.
- Arrange cookies on a wire rack to cool completely before serving.
Notes
If the sugar coating dissolves, toss cookies in powdered sugar again to refresh them.
Nutrition
Serving: 1cookieCalories: 150kcalCarbohydrates: 20gProtein: 2gFat: 7gSaturated Fat: 4gMonounsaturated Fat: 3gCholesterol: 30mgSodium: 70mgPotassium: 40mgFiber: 1gSugar: 5gVitamin A: 300IUCalcium: 20mgIron: 0.5mg
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