Holiday baking is not complete without a buttery shortbread and nut cookie. Usually, I make Russian Tea Cakes because they’re one of The Hubby’s favorites. This year, I came across a recipe for Pistachio Snowball Cookies and thought why not?! Pistachios, like any other tree nut, can be purchased raw or roasted. For these buttery delights, the pistachios need to be toasted. A bag of roasted and lightly salted pistachios cut down on the prep time. A food processor makes quick work to finely chop them also. To wind down this year’s 12 Days of Christmas Cookies, Day 11 is a bar-like confection featuring a favorite snack item.
PrintPistachio Snowball Cookies (Day 10-2022)
Akin to the classic buttery shortbread and nut cookie, Russian Tea Cakes, this similar version is packed with pistachios and a touch of almond extract.
- Prep Time: 15 Minutes + 3o Minute Chill Time
- Cook Time: 10 Minutes
- Total Time: 0 hours
- Yield: About 2 Dozen Cookies 1x
Ingredients
1 cup dry-roasted and salted pistachios, finely chopped*
2 cups all-purpose flour, sifted
1/4 tsp. salt (table, kosher or sea)
1 cup (2 sticks) unsalted butter, at room temperature
1/2 cup + 1 to 1-1/2 cups powdered sugar, sifted
1 tsp. vanilla
1/2 tsp. almond extract
Instructions
Line 2 to 3 baking sheets with parchment paper or Silpat liners. Set aside.
In a medium-sized bowl, whisk together pistachios, flour and salt. Set aside.
Using a standing or hand-held mixer and a large bowl, cream the butter and 1/2 cup powdered sugar together until smooth. Add the vanilla and almond extract, beating to combine. On low speed, stir the pistachio mixture into the butter mixture until just combined. Be sure to scrape the sides and bottom of the bowl to make sure all ingredients are evenly combined.
Using a tablespoon or a #50 ice cream scoop (2 tbsp.), portion dough and roll into balls. Place about 1-inch apart on the prepared baking sheets. Refrigerate dough for about 30 minutes. Preheat oven to 350 degrees F while dough is chilling.
Bake cookies for 10-15 minutes or until cookies are set, appear dry and are light golden brown. Remove from the oven and let rest on the pan for about 5 minutes. Place cookies on a wire rack to cool until just warm.
Place 1 cup of powdered sugar into a bowl or a zip-top gallon-sized bag. Roll each cookie in powdered sugar and allow to cool completely. Cookies can be rolled in powdered sugar up to 3 times. Store cookies in an air-tight container for up to 7 days or freeze for up to 3 months.
Notes
*You can use raw pistachios, but will need to toast them in the oven at 350 degrees F for about 5-10 minutes in a single layer on a baking sheet. Let cool and finely chop.
IMNPB
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