pistachio-lemon snowball cookies

Name: PISTACHIO-LEMON SNOWBALL COOKIES
Prep time: 40 min
Cook time: 1 h 20 min
Cuisine: American
Ingredients: 1 1/4 cup(s) roasted pistachio nuts, chopped; 2 cup(s) all-purpose flour; 1/2 teaspoon(s) salt; 1 cup(s) unsalted butter; 2/3 cup(s) sugar; 1 teaspoon(s) finely grated lemon zest; 1/4 teaspoon(s) vanilla extract; 1 cup(s) powdered sugar

25 Pinches

Joanne Sarver

Nekoosa, WI

Updated on Dec 9, 2013

Really good

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prep time 40 Min

cook time 1 Hr 20 Min

method Bake

yield Makes 40 cookies

Ingredients

1 1/4 cups roasted pistachio nuts, chopped
2 cups all-purpose flour
1/2 teaspoon salt
1 cup unsalted butter
2/3 cup sugar
1 teaspoon finely grated lemon zest
1/4 teaspoon vanilla extract
1 cup powdered sugar

How To Make pistachio-lemon snowball cookies

Step 1

Combine chopped pistachio nuts and flour; set aside. Beat butter, white sugar and lemon zest with an electric mixer on medium high in a medium bowl, until fluffy, 2-3 minutes. Beat in vanilla. Reduce speed to low and gradually add pistachios flour mixture. Chill for 1 hour and up to 2 days.

Step 2

Preheat oven to 325 degrees. Line 2 baking sheets with parchment paper. Place the powdered sugar in a small bowl. Roll level tablespoons of dough into balls. Place on prepared baking sheets, spacing about 2 inches apart. Bake, rotating the sheets halfway through, until the edges are firm and golden brown, 16-18 minutes. Cool slightly on baking sheets, then toss the warm cookies in powdered sugar to coat. Transfer to wire rack to cool. Makes 40 cookies.
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