Pistachio Snowball Cookies
A buttery shortbread dough mixed with finely chopped pistachios and rolled in powdered sugar after baking.
Ingredients
- 1 1/4 cups shelled pistachios unsalted, 160g
- 2 cups all-purpose flour 250g
- 1 cup powdered sugar divided, 130g
- 1/4 teaspoon salt
- 1 cup unsalted butter softened, 225g
- 1 teaspoon vanilla extract
Instructions
- Finely chop the pistachios using a food processor or a sharp knife. Leave a few slightly larger pieces for texture if desired.
- In a large mixing bowl, stir together the chopped pistachios, flour, 1/4 cup (33g) of the powdered sugar, and the salt.
- Add the softened butter and vanilla extract to the dry mixture. Use your hands or a sturdy spoon to mix and mash the ingredients until a soft dough forms.
- Cover the bowl and place it in the refrigerator to chill for 30 minutes.
- Preheat the oven to 350°F (175°C). Line a large baking sheet with parchment paper.
- Scoop 1-tablespoon portions of the chilled dough and roll them into smooth balls. Place them on the prepared baking sheet with about 1 inch of space between each ball.
- Bake for 12 to 15 minutes, until the bottom edges turn light brown.
- Let the cookies cool on the baking sheet for 5 minutes. Place the remaining 3/4 cup (97g) of powdered sugar in a medium bowl and gently toss the warm cookies in the sugar to coat them.
- Transfer the coated cookies to a wire rack to cool completely. Toss them in the powdered sugar a second time once they reach room temperature.
Notes
Measure the flour by weight or use the spoon-and-level method to avoid a dry, crumbly dough.
Watch the pistachios closely if using a food processor so they do not turn into a paste.
Rolling the cookies twice in powdered sugar creates a thicker, more opaque white coating.