Pistachio Snowball Cookies

Name: Pistachio Snowball Cookies
Yield: Makes about 4 dozen cookies
Ingredients: Icing sugar, for coating; 2 ⅓ cups (580 mL) all-purpose flour; 1¼ cup (310 mL) cold unsalted butter, cut in pieces; ⅓ cup (80 mL) sugar; 1 cup (250 mL) shelled, roasted, unsalted pistachios; 1 tsp (5 mL) vanilla extract; ¼ tsp (1 mL) salt

Preparation info

Makes about
4 dozen

Difficulty
Easy

Appears in

Back to Baking

By Anna Olson

Published 2011

About

The richness of pistachios complements the buttery, melt-in-your-mouth tenderness of these dainty cookies.

Ingredients

2 ⅓ cups (580 mL) all-purpose flour
1 cup (250

Cookies
Vegetarian

Method

Preheat the oven to 325°F (160°C) and line 2 baking trays with parchment paper.
Using a food processor, pulse the flour, pistachios, sugar, and salt until the pistachios are finely ground into the mixture.
Add the butter and vanilla, and puls