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Cherry Pistachio Snowball Cookies
Yield: 2 dozen
These cherry pistachio snowball cookies will melt in your mouth. The buttery shortbread cookies are flavored with vanilla and almond extract, and are packed with pistachios and maraschino cherries. Roll the cookies in powdered sugar for the perfect classic Christmas cookie recipe.
Equipment
Ingredients
- 1 cup (227 g) unsalted butter
- ½ cup (60 g) powdered sugar
- 1 tsp (1 tsp) vanilla extract
- 1 tsp (1 tsp) almond extract
- ½ tsp (0.5 tsp) salt
- 2 cups (250 g) all-purpose flour
- 1 cup (123 g) coarsely ground pistachios
- ¾ cup (177 g) finely chopped maraschino cherries remove the excess moisture
- 1 ½ cups (180 g) powdered sugar for coating the cookies
Instructions
- In the bowl of a stand mixer fitted with a paddle attachment or in a large mixing bowl with an electric hand mixer, cream the unsalted butter, powdered sugar, vanilla extract, almond extract, and salt on medium speed until smooth. Add in the all-purpose flour, coarsely ground pistachios, and finely chopped maraschino cherries. Mix on low speed until the dough comes together.
- Portion the cookie dough with a medium cookie scoop. Chill the cookie dough balls for about 1 hour.
- Preheat the oven to 350℉ (177℃). Line baking sheet pans with silicone baking mats or parchment paper.
- Place the dough balls on the prepared baking sheet pan. Bake the cookies for approximately 16 to 18 minutes. Cool the cookies on the pan for 2 minutes and transfer to a wire rack to cool for an additional ten minutes.
- Roll the warm cookies in powdered sugar. Place the cookies on a wire rack to cool completely. Roll the cookies in additional powdered sugar after they are completely cooled, if desired.
Notes
- Store the cookies in an airtight container or a resealable storage bag at room temperature for 2 to 3 days.
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