Pistachio Snowball Cookies
1 cup (2 sticks / 225g) unsalted butter, softened to room temperature
1 teaspoon pure vanilla extract (optional)
Instructions
Using a small food processor, or by hand with a knife, finely chop the pistachios.
For extra texture, leave a few pieces of the pistachios slightly larger. For a smoother cookie, finely chop all the pistachios. If using a food processor, take care not to pulse the pistachios for too long or they will start to turn into pistachio butter.
In a large bowl, combine ground pistachios, flour, 1/4 cup of powdered sugar, and salt. Mix to combine.
Add your butter and vanilla to the dry ingredients. Mix and mash together until you get a soft dough. I find it easiest to do this step by hand.
Cover and chill the dough for 30 minutes to help prevent overspreading when you bake the cookies.
Preheat your oven to 350°F. Line a large baking sheet with parchment paper.
Uncover your chilled dough, and pinch off 1 tablespoon sized portions. Roll the portions into smooth balls, and arrange on your baking sheet, leaving about 1/2 an inch space between each ball of dough for air to circulate.
Bake in the center of your preheated 350°F oven for 12 to 15 minutes, or until golden brown on the bottom and lightly browned along the edges.
