Cranberry Pistachio Snowball Cookies
These Cranberry Pistachio Snowball Cookies are the perfect treat to add a little sparkle to your holiday baking!
Ingredients
- 1/2 cup (113g) butter , room temperature
- 1/4 cup (30g) powdered sugar
- 1 tsp (5ml) vanilla extract
- 1/4 tsp (1g) salt
- 1 cup (125g) all-purpose flour
- 1/2 cup (70g) pistachio , toasted and chopped
- 1/2 cup (70g) dried cranberries
- 1/2 cup (120g) powdered sugar , for dusting cookies twice
Instructions
- In a large add the butter and sugar. Using a hand mixer blend them together for about 3-5 minutes until light and creamy.
- Add salt and vanilla extract and continue mixing until combined.
- Gradually incorporate the flour.
- Add chopped pistachios and cranberries and mix to incorporate.
- Refrigerate the dough for 30 minutes.
- Preheat the oven to 350ºF (180ºC) and line a baking sheets with parchment paper.
- Take about a spoon of dough and roll into a ball.
- Place the dough balls into the prepared baking sheet.
- Bake for about 12-13 minutes, until slightly browned. Make sure you do not overbake otherwise the cookies could crack.
- Let the cookies cool on baking sheet for 5-10 minutes.
- Place 1/2 cup powdered sugar into a bowl. While still a bit warm roll the balls in powdered sugar.
- Let them cool completely and roll in powdered sugar again if necessary.
Nutrition
Serving: 1 cookie out of 20Calories: 67kcalCarbohydrates: 7.6gProtein: 1.2gFat: 3.7gSaturated Fat: 1.5gCholesterol: 5mgSodium: 64mgPotassium: 48mgFiber: 0.6gSugar: 2.9g