Pistachio Snowball Cookies

Whew! I made it. I made it through Christmas. Within a span of 20 hours I sang 2 rehearsals, 1 concert, and 3 church services. My voice was pretty tired come Christmas day, but I made it through all the carols.

 

It helped to be singing in a "new to me", beautiful church. Check out this pretty church:

And the church's pretty crèche: 

 

After all the singing I did, I got to relax at my friends' place where they treated me to a scrumptious meal and I treated them to sangria and these pistachio snowball cookies.

I'm not a big fan of snowball cookies aka Swedish Cookies, Mexican Wedding Cookies, and Russian Tea Cookies. However, I did enjoy the pistachio twist with this recipe since I like pistachios. The pistachio flavor was nicely prevalent.

 

So, did you survive through Christmas? Did your survival involve cookies?

Pistachio Snowball Cookies (found on Completely Delicious <~Created the recipe)

 

1/4 cup (50 grams) granulated sugar

3/4 cup (170 grams) unsalted butter, at room temperature

1 teaspoon vanilla extract

1 1/2 cup (180 grams) all-purpose flour

1 1/2 cup (180 grams) pistachios, very finely chopped

Pinch of salt

Powdered sugar

 

Preheat oven to 325 degrees F. Beat the butter and sugar together in a big bowl on medium high speed until creamy and pale in color. Add the vanilla extract. Add the flour, pistachios and salt, and mix until just combined. Shape a tablespoon of dough into a round shape and place on a baking sheet, about 1 inch apart. (Feel free to use parchment paper on the cookie sheet.) Bake until cookies just begin to turn golden brown, about 15 minutes. Let cool on pan enough to touch but still warm, then roll in powdered sugar. Let cool completely and then roll in powdered sugar again.

 

Erika's Extras: I found the dough a little hard to mold. I had to constantly squish it to form the mounds, but it eventually did and didn't fall apart once baked.

Bake well and prosper!