Pistachio Snowballs with Rose and Cardamom

Name: Pistachio Snowballs with Rose and Cardamom
Prep time: 30 min
Cook time: 12 min
Total time: 42 min
Ingredients: 1 stick soft butter; 1/4 cup sifted confectioners' sugar; ½ teaspoon rose water; ¼ teaspoon cardamom (I think you can go heavier on the rose water and cardamom.); 1 1/8 cups sifted flour; 1/8 teaspoon salt; 1/2 cup finely chopped toasted pistachio nuts

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Prep Time: 30 minutes

Cook Time: 12 minutes

Total: 42 minutes

Servings: 24

Cost: $1.29 /serving

Author : Beth Lee

pistachios rose water snowball cookie

Pistachio Snowballs with Rose and Cardamom

Ingredients

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1 stick soft butter1/4 cup sifted confectioners' sugar½ teaspoon rose water¼ teaspoon cardamom (I think you can go heavier on the rose water and cardamom.)1 1/8 cups sifted flour1/8 teaspoon salt1/2 cup finely chopped toasted pistachio nuts

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Instructions

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Step 1

In a stand mixer, mix together thoroughly the softened butter, sifted confectioners' sugar, rose water, and cardamom

Step 2

Mix in the flour and salt. Then add in the pistachios. At this point, you can mix by hand if you like.

Step 3

Once the nuts are thoroughly incorporated, wrap the dough in plastic wrap and chill. The dough can remain in the fridge for just a 1/2 hour or even overnight.

Step 4

Preheat oven to 400 degrees or 375 convection while the dough chills.

Step 5

To bake them, roll into 1" balls. Place about 2 inches apart on an ungreased baking sheet (I used parchment). 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. While still warm, 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.)