Pistachio Snowball Cookies – Page 2

Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
In a mixing bowl, beat the softened butter and powdered sugar until light and fluffy.
Add the vanilla extract and mix to combine.
Gradually add the flour and salt, mixing just until combined. Stir in the chopped pistachios, ensuring they’re evenly distributed throughout the dough.

Scoop out about 1 tablespoon of dough, then roll it into a small ball. Repeat with the remaining dough, placing each cookie about 1 inch apart on the prepared baking sheet.

Bake the cookies in the preheated oven for 12-15 minutes, or until the bottoms are lightly golden. The tops should remain pale.
Remove from the oven and allow them to cool for about 5 minutes on the baking sheet.

While the cookies are still warm, roll each one in powdered sugar, then place on a cooling rack to finish cooling.
Once completely cool, roll them in powdered sugar a second time for an extra “snowy” look.

Make Them Vegan: Substitute the butter with a plant-based butter alternative.
Use Other Nuts: Swap pistachios with almonds, pecans, or walnuts for a different flavor.
Add a Hint of Citrus: Add a teaspoon of finely grated lemon or orange zest to the dough for a citrusy twist.
Storage: Store these cookies in an airtight container at room temperature for up to one week. You can also freeze them in an airtight container for up to three months. Let them thaw at room temperature before serving.