Pistachio Snowball Cookies

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Snowball cookies have always been a classic Christmas cookie for me. Though they are typically made with walnuts or pecans, I’ve always wanted to try them with pistachios. When I was at the grocery store the other day, I found a bag of “pistachio nutmeats,” which was basically a bag of shelled pistachios. What a dream come true!!! I seriously used to sit in front of the TV and peel pistachios whenever I wanted to make something that required a lot of the nut. This is so much easier.

I found the pistachio swap for this classic to be quite lovely! If you’re a fan of pistachios, I think you’ll love these cookies. They are so simple, and the flavor of the pistachios really shines through. And if you don’t want to use pistachios, use whatever nut you’d like. The photo at the top is a batch I made with sliced almonds. You can do whatever you want!

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First chop up the pistachios very finely (the best tool for this is a food processor, if you have one):

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Combine the pistachios with flour and sugar:

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Add softened butter and vanilla paste (or extract):

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Mix that together with a hand mixer until the dough is combined:

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Form little balls from the dough, and place on a sheet tray:

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Bake the cookies for 25 minutes until they are cooked through:

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Then they’re ready to be rolled in tons of powdered sugar. Then the snowball transformation is complete!

I made a video for you, and the full recipe is below. Happy holidays!

Pistachio Snowball Cookies

Ingredients:

  • 10 oz all-purpose flour (2 cups)
  • 2 cups finely chopped pistachios
  • 1/4 cup sugar
  • 1 cup butter, softened
  • 1 tsp vanilla
  • 1 cup confectioner’s sugar

Directions:

  1. Preheat oven to 325 degrees F.
  2. In a large bowl whisk to combine the flour, pistachios, and sugar. Add the butter and vanilla, and mix with a hand mixer until it comes together as a cohesive dough.
  3. Form the dough into 1 inch balls, and place on a silicone mat lined baking sheet. Bake for 25 minutes, until fully cooked through in the center. Let the cookies cool for at least 5 minutes, then roll the cookies in confectioner’s sugar until generously coated. Enjoy!

Adapted from Land O’Lakes.

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