Don’t eat the snow, eat cookies instead! These rosewater pistachio snowball cookies are nutty, flavorful, and the perfect addition to any cookie tray.
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In case you’re turning up your noses at the floral notes in these cookies before giving them a chance (like my husband), I promise the rose water acts more like a flavor enhancer than a predominant force. I also added ground cardamom and almond extract to really blend it up. No one over-powers the other – they mostly enhance the pistachio flavor.
Just like last time, half of the nuts are coarsely chopped in order to add a crunchy texture to the inside of the cookies. In my opinion it is the best way to make snowball cookies!
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- Preheat the oven to 325 degrees F. Line two baking sheets with parchment paper (or silicone baking mat) and set aside.
- Place 1 cup pistachios in a food processor and process until it resembles coarse cornmeal, about 30 seconds. Transfer to a medium bowl. Place the remaining pistachios in the food processor and process until coarsely chopped, about 15 seconds. Add to the bowl with the ground pistachios. Stir the flour, salt, and cardamom. Set aside.
- In a large bowl with a hand mixer, beat the butter and sugar at medium speed until fluffy, about 3 minutes. Beat in the rose water, almond extract, and food coloring (if using*).
- Reduce the speed to low and slowly add in the nut mixture, mixing until combined, about 30 seconds.
- Roll a tablespoon of dough into balls, and place 1-inch apart on the prepared baking sheets.
- Bake for 18 minutes or until the bottoms are beginning to brown. Remove from the oven and let the cookies cool on the baking sheet for 5 minutes. Transfer to a cooling rack and cool completely.
- Pour powdered sugar in a small bowl and roll the cooled cookies in the sugar until the are well coated. Before serving, reroll cookies in sugar and gently shake off the excess sugar.
*I used 2 drops
Source: Adapted from my Cinnamon Pecan Snowball Cookies.