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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I love the cinnamon pecan snowball cookies I made in 2019 that I decided it was time for another version in honor of #ChristmasCookie Week – rose water pistachio!

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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ROSEWATER PISTACHIO SNOWBALL COOKIES

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Yield: 3 dozen Prep Time: 30 Minutes Cooking Time: 18 Minutes 18 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 2 cups roasted and salted pistachios
• 2 cups all-purpose flour
• 1 tsp salt
• 1/4 tsp ground cardamom
• 1 cup unsalted butter, room temperature
• 1/3 cup sugar
• 1/2 tsp rose water
• 1/4 tsp almond extract
• 1-2 drops green food coloring (optional*)
• 1-1/2 cups powdered sugar

Directions

1. Preheat the oven to 325 degrees F. Line two baking sheets with parchment paper (or silicone baking mat) and set aside.
2. 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.
3. 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*).
4. Reduce the speed to low and slowly add in the nut mixture, mixing until combined, about 30 seconds.
5. Roll a tablespoon of dough into balls, and place 1-inch apart on the prepared baking sheets.
6. 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.
7. 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.

Notes

*I used 2 drops

Source: Adapted from my Cinnamon Pecan Snowball Cookies.

Did you make this recipe? I want to see! Tag @THESPIFFYCOOKIE on Instagram and hashtag it #THESPIFFYCOOKIE

This post is sponsored in conjunction with #BrunchWeek. I received product samples from sponsor companies to aid in the creation of the #BrunchWeek recipes. All opinions are mine alone.

Every year that I have participated in #BrunchWeek  I have shared a brunch cocktail (2014 Raspberry Tequila Sunrise, 2015 Grape Mojito, 2016 Boozy Margarita Smoothie) and this year is no exception. The funniest part about this trend is that I don’t really drink that much but enjoy coming up with fun concoctions just like I do with food. When pondering what to make with the Nielsen-Massey rose water I remembered that mango often is paired with rose water in Indian cuisine, such as in a Mango Lassi. However, I’ve already shared a Mango Lassi cocktail so I applied these flavors to a Pina Colada instead.

But then I was curious, what is the difference between a Mango Lassi and a Pina Colada? After googling, the two are not all that different. A Lassi is usually yogurt, water, mango, and no booze, while a Colada is usually coconut cream/milk, pineapple, ice, and rum. So if you add mango to a Colada it’s basically a boozy Mango Lassie. Which would mean my Mango Lassi cocktail was actually a Mango Pina Colada and now here I am repeating myself. But I digress.

Whether or not this is a repeat recipe should not deter your from the fact that it’s stinking delicious. And if you prefer the mocktail (or Mango Lassi) version just simply leave out the alcohol. The ingredients are all thrown into a blender together until smooth, just like a smoothie. And now I wonder if what I made is actually a mango smoothie? Heck who knows what the proper name is, just drink it and enjoy! Maybe enjoy it while entering the #BrunchWeek giveaway!

Take a look at what the #BrunchWeek Bloggers are creating today!

BrunchWeek Beverages:
Blackberry Mint Bellinis from Sweet Beginnings
Cardamom Rose Cocktail from Culinary Adventures with Camilla
Lemon & Blueberry Mocktail from Girl Abroad
Mango Pina Colada from The Spiffy Cookie
Sparkling Mojito Lime Rickies from A Kitchen Hoor’s Adventures

BrunchWeek Egg Dishes:
Cheesy Asparagus Bacon Quiche from The Nifty Foodie
Creamed Asparagus Omelet from Wholistic Woman
Eggs in Hell from kimchi MOM
Asparagus and Cheddar Frittata from My Catholic Kitchen
Spring Veggie Quiche from A Day in the Life on the Farm

BrunchWeek Breads, Grains and Pastries:
Apple Cheddar Cream Cheese Danish from Amy’s Cooking Adventures
Apple Cinnamon Bread from It Bakes Me Happy
Gluten Free Apple Waffles from Gluten Free Crumbley
Banana Bread Buttermilk Pancakes from Love and Confections
Blackberry Cream Cheese Sweet Rolls from Pink Cake Plate
Brown Sugar Poptarts from Big Bear’s Wife
Creme Brulee French Toast from The Barbee Housewife
Cherry Almond Coffee Cake from The Chef Next Door
Cheddar Dinner Rolls from Family Around the Table
Cinnamon Apple Danish from Nik Snacks
Garlic and Herb Pull Apart Bread from Jane’s Adventures in Dinner
Lemon Poppy Seed Loaf Cake from Books n’ Cooks

BrunchWeek Main Dishes:
Country Ham Biscuits with Peach Mustard from Palatable Pastime
Ham, Apple and Cheddar Melts from Cookaholic Wife
Ham, Egg, and Asparagus Breakfast Pizza Rants From My Crazy Kitchen
Shaved Asparagus, Herb Cream Cheese, and Smoked Salmon Pizza from Sarcastic Cooking
Yumbo Sliders from Cindy’s Recipes and Writings

BrunchWeek Fruits, Vegetables and Sides:
Rhubarb Crunch from Cooking with Carlee

Biscuit Bar with Flavored Sugars from Sew You Think You Can Cook
Low-Fat Apple Coffee Cake from Hardly A Goddess

Two years ago: Chocolate Caramel Cream Pie

Three years ago: Deviled Potatoes

Six years ago: Homemade Wheat Thins

MANGO PINA COLADA

Serves 4

Ingredients:

1 mango, peeled, seeded and cubed

1-1/2 cups pineapple juice

1 (14 oz.) can coconut milk

1-1/4 cups ice cubes

1 Tbsp Dixie Crystals pure cane sugar

1 tsp Nielsen-Massey rose water

1/2 cup rum (optional)

Directions:

1. Place all ingredients into a blender. Puree until smooth, pour into glasses and serve*.

* This recipe is intended for individuals ages 21 & up. Please drink responsibly.

Source: Adapted from AllRecipes.

Disclaimer: Thank you to #BrunchWeek Sponsors: Red Star Yeast, Dixie Crystals, Cabot Cheese, Nielsen-Massey, Rainier Fruit, and Michigan Asparagus for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #BrunchWeek recipes. All opinions are my own. The #BrunchWeek giveaway is open to U.S. residents, age 18 & up. All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Six winners will be selected. The prize packages will be sent directly from the giveaway sponsors. The #BrunchWeek Bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, or any other social channel mentioned in the #Brunchweek posts or entry.

It’s still July so that means MORE ICE CREAM!!! I know I’ve been bombarding you with frozen treats lately but it’s kind of required when the entire month is a celebration of ice cream – National Ice Cream Month. The weather must also be aware of the holiday because the heat will not break, resulting in an increase in ice cream consumption. Oh no not ice cream… heck I got ice cream the other night after dinner, despite having dessert at said restaurant already. Listen, when you see a Jeni’s ice cream shop across the street and your sweet-tooth-partner-in-crime father says it must mean we have to go, you go. But I’d be lying if I said we stopped there.

This right here is my latest brain child of an ice cream flavor and sweet baby j it may be my best yet, if not ever. And yes, when we got home after dinner with dessert, followed by ice cream, we had more ice cream. This ice cream. And my day was made when my dad stated that “this ice cream is better than what I had at Jeni’s, who makes it?” ME!!!! I love Jeni’s ice cream but I think I won this round! In fact everyone that has tried it has fallen in love and have actually had to cut people off. Well everyone except Bob because anything with the slightest hint of a floral flavor tastes like potpourri to him – more for me! Guess this is when I should tell you what the flavor is – caramelized white chocolate with a hint of rose water and roasted pistachios mixed in.

Get your hand on your very own bottle of Nielsen-Massey rose water by entering the giveaway at the end of this post!

Two years ago: Surprise Flapjacks

Three years ago: Pass the Cook Book Club: Ina Garten’s Foolproof Ribs with BBQ Sauce

Four years ago: Strawberry Malted Pancakes

Five years ago: Peanut Butter Sandwich Bread

CARAMELIZED WHITE CHOCOLATE PISTACHIO ICE CREAM

Makes 1 quart

Ingredients:

8 oz. good quality white chocolate, chopped

1/4 tsp salt

5 egg yolks

1/2 cup granulated sugar, divided

2 cups heavy cream

1 cup whole milk

1/2 tsp Nielsen-Massey rose water (or 1 tsp vanilla extract)

1/2 cup chopped roasted pistachios

Directions:

1. Make the Caramelized White Chocolate: Pre-heat oven to 250 degrees and place rack in center of oven.
2. Spread white chocolate in an even layer on a clean rimmed baking sheet (or line with silicone mat if desired).
3. Put in oven for ten minutes, remove pan and use a rubber spatula to stir and spread white chocolate. Return to oven and repeat for additional 20-30 minutes, stirring every 5-10 minutes, or until white chocolate begins to turn light brown (it may look dry but keep going).
4. When caramelized white chocolate is done, pour into a large bowl, stir in salt, and set a fine-mesh sieve over top of the bowl. Set aside.
5. Make the Custard: Whisk together the egg yolks and 1/4 cup of the sugar in a large Pyrex measuring cup or heatproof bowl; set aside.
6. Heat the remaining 1/4 cup of sugar, heavy cream, milk, and salt in a saucepan over medium heat. When the mixture begins to simmer, slowly drizzle 1/2 cup into the egg yolk mixture, whisking constantly. Repeat with another 1/2 cup of hot cream, still whisking constantly, then add the egg mixture back to saucepan, whisking continuously.
7. Continue to stir the mixture over medium heat until the mixture thickens, about 1-2 minutes. Pour the custard through the strainer into the bowl with the chocolate and stir until incorporated. Stir in the extract. Place the bowl in an ice bath (I fill the sink with ice and water), stirring occasionally, until the mixture reaches room temperature. Cover the bowl and place the mixture in the refrigerator and chill at least 2 hours, or overnight.
8. Make the Ice Cream: Freeze the custard in an ice cream maker according to the manufacturer’s instructions. As you remove the ice cream and place in a freezer-safe container, layer it with pistachios. Free for at least 2 hours before serving.

Source: Adapted from my Bailey’s Ice Cream with Whiskey Fudge Swirl and my Caramelized White Chocolate Spritz Cookies.

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Disclosure: I was provided with complimentary product from Nielsen-Massey. All thoughts and opinions remain my own.