These Snowball Cookies are a classic for Christmas, and can be made with any type of nut.
Ingredients
10ozall-purpose flourby weight (or 2 cups, if measuring)
2cupsfinely chopped pistachios(or other desired nut)
1/4cupgranulated sugar
1cupsalted buttersoftened*
1tspvanilla extract
1cupconfectioner's sugar
Instructions
Preheat oven to 325 degrees F.
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.
Form the dough into 1 inch balls, and place on a silicone mat or parchment paper lined baking sheet.
Bake for 25 minutes, until fully cooked through in the center.
Let the cookies cool for a few minutes, until cool enough to handle, then roll the cookies in confectioner’s sugar while still warm, until generously coated. Enjoy!
Notes
*If you only have unsalted butter on hand, add 1/2 tsp to the flour.Storing leftovers: Keep in an airtight container at room temperature for up to 3 days.Freezing: Keep in an airtight container in the freezer for up to 3 months. To thaw, leave at room temperature for 2 hours.Nut Options: Virtually any nut will work. I've successfully tested macadamia nuts, pine nuts, pistachios, pecans, walnuts, almonds, cashews, and peanuts.