Pistachio Snowball Cookies
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5.0
3 reviews
Excellent
Pistachio Snowball Cookies
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Pistachio nuts replace pecans in this Pistachio Snowball Cookie recipe. Plus, a box of pistachio pudding mix further enhances the pistachio flavor - and gives the cookies a lovely green hue!
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Ingredients
The Cookies
- 2 cups all-purpose flour
- 1 cup confectioners’ sugar
- ⅔ cup shelled pistachios
- 1 3.4 ounce package pistachio pudding mix (7 tablespoons)
- 1 cup salted butter (softened)
- 2 teaspoons vanilla extract
The Cookie Coating
- ⅓ cup confectioners’ sugar
- ¼ cup pistachios
Instructions
- In a food processor, combine 1 cup confectioners’ sugar, ⅔ cup chopped shelled pistachios, and pistachio pudding mix. Process until the pistachios are finely ground, 15-20 seconds.
- In a separate bowl, add the butter and beat until creamy with a mixer, approximately 1 minute on a medium-low speed. Add the ground pistachio mixture and beat until well blended, approximately 1 minute on a medium-low speed.
- Add in 2 teaspoons vanilla extract and the flour mixture, beating just until combined. The resulting dough should be crumbly in appearance, like pebbles.
- Pour the dough onto a large piece of plastic wrap and form into a ball, making sure it’s covered on all sides. Chill until firm, around 2-3 hours, but up to 24 hours in advance.
- When the dough has chilled and firmed up, remove it from the refrigerator and let sit at room temperature until it softens up a bit, around 45 minutes.
- Preheat the oven to 350°F. Using a cookie scoop, scoop the dough into even sizes. Optional: roll each piece between your palms to form a ball. I leave mine with a flat bottom.
- Very lightly spray a baking sheet with cooking spray. Arrange the balls 1-1 ½ inches apart on baking sheets - they don't need a lot of room because they don’t spread out as they bake.
- Bake until the edges of the cookies barely begin to brown, 12 to 14 minutes.
- Let the cookies cool on the baking sheets for around 5-7 minutes.
- Make the powdered sugar coating. Add ¼ cup confectioners’ sugar and ¼ cup pistachios to the food processor. Process until the pistachios are finely ground and powdery. Set aside.
- Roll each cookie in the confectioners’ sugar and pistachio mixture while still slightly warm. Repeat until all the cookies are coated.
Equipments used:
Notes
- *Nutrition information is approximate and was calculated using an online nutrition calculator.
- When you're making the cookies with your cookie scoop, use your thumb to really push the dough into the scoop to prevent the cookie dough from crumbling. If your cookie crumbles upon expelling it from the cookie scoop, re-do it so it sticks together.
- Roll the cookies in the powdered sugar and ground pistachio mixture while they are still warm, it helps the coating adhere.
Nutrition Information
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Calories
120kcal
(6%)
Carbohydrates
16g
(5%)
Protein
2g
(4%)
Fat
8g
(12%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
1g
Monounsaturated Fat
2g
Trans Fat
0.2g
Cholesterol
15mg
(5%)
Sodium
102mg
(4%)
Potassium
50mg
(1%)
Fiber
1g
(4%)
Sugar
5g
(10%)
Vitamin A
193IU
(4%)
Vitamin C
0.2mg
(0%)
Calcium
7mg
(1%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 32cookies
Amount Per Serving
Calories 120 kcal
% Daily Value*
| Calories | 120kcal | 6% |
| Carbohydrates | 16g | 5% |
| Protein | 2g | 4% |
| Fat | 8g | 12% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 15mg | 5% |
| Sodium | 102mg | 4% |
| Potassium | 50mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 5g | 10% |
| Vitamin A | 193IU | 4% |
| Vitamin C | 0.2mg | 0% |
| Calcium | 7mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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