Pistachio Snowballs with Rose and Cardamom
Beth LeePistachio Snowball Cookies with Rose and Cardamom -- the deliciously unlikely result when a Betty Crocker classic cookie meets the flavors of the Middle East. These cookies are award winning (LA Times Cookie Contest) and yet so easy to bake!
Ingredients
- 1 stick unsalted butter softened
- ¼ cup confectioners' (powdered) sugar sifted
- ½ teaspoon rose water
- ¼ teaspoon cardamom
- 1 ⅛ cups all-purpose flour sifted
- ⅛ teaspoon kosher salt
- ½ cup finely chopped toasted pistachio nuts
Instructions
- In a stand mixer fitted with a paddle attachment, mix together thoroughly the softened butter, sifted confectioners' sugar, rose water, and cardamom
- Mix in the flour and salt. Then add in the pistachios. At this point, you can mix by hand if you like.
- Once the nuts are thoroughly incorporated, wrap the dough in plastic wrap and chill. The dough can remain in the fridge for just a ½ hour or even overnight.
- Preheat oven to 400 degrees or 375 convection while the dough chills.
- To bake them, roll into 1" balls. Place about 2 inches apart on a parchment-lined baking sheet. Bake until set but not brown - about 8 - 12 minutes depending on whether you appreciate the softer lighter original version or my MILs "burnt" version.
- Let cool briefly. If you handle immediately they will tend to crack or crumble. While still warm-ish, roll in confectioners' sugar. Cool. Roll in sugar again. (I used a small tea strainer as a sifter to put the second coat of sugar on.)
Nutrition
Calories: 74kcalCarbohydrates: 6gProtein: 1gFat: 5gSaturated Fat: 2gCholesterol: 10mgSodium: 45mgPotassium: 32mgSugar: 1gVitamin A: 130IUVitamin C: 0.2mgCalcium: 5mgIron: 0.4mg
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