Description
These Pistachio Cranberry Snowballs are a festive treat featuring a delightful combination of buttery pastries, crunchy pistachios, and sweet cranberries, perfect for sharing.
Ingredients
Scale
- 1 cup unsalted butter, softened
- ½ cup powdered sugar, plus extra for rolling
- 1 teaspoon vanilla extract
- 2 ¼ cups all-purpose flour
- ¼ teaspoon salt
- ½ cup chopped pistachios
- ½ cup dried cranberries, coarsely chopped
Instructions
- Preheat oven to 375°F (190°C) and line two cookie sheets with parchment paper.
- In a large bowl, cream together the butter, powdered sugar, and vanilla until fluffy.
- Gradually add flour and salt, mixing until a dough forms.
- Fold in the chopped pistachios and cranberries gently.
- Scoop tablespoon-sized portions of dough and roll them into balls, placing on the baking sheets.
- Bake cookies for 7-8 minutes until bottoms are lightly golden.
- Roll warm cookies in powdered sugar after baking and cool on a rack.
Notes
Use gluten-free flour if needed to adapt to dietary preferences.
Make sure the butter is softened, not melted, for the best texture.
These cookies can be frozen; just make sure to separate layers with parchment paper.
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 4g
- Sodium: 30mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 15mg