pistachio snowballs

Makes 40 cookies 

1 hour 

INGREDIENTS

1 cup (2 sticks) unsalted butter, softened at room temperature

1 ¾ cup powdered sugar, divided, plus more 

2 tsp. vanilla extract

2 cups (250g) all-purpose flour

½ tsp. Diamond Crystal kosher salt

1 cup unsalted or lightly salted shelled pistachios, chopped

METHOD

Center rack in oven and preheat to 325°F. 

Add butter and powdered sugar to the bowl of a stand mixer fitted with the paddle attachment. Cream  butter and ¾ cup powdered sugar together until lighter in color, about 2 minutes. Add vanilla, flour, kosher salt, and pistachios and mix until just combined. 

Scoop out 1-tablespoon portions of the dough, shape into a ball with your hands, and place on a parchment lined baking sheet about an inch apart. 

Bake for 20 minutes or until lightly golden around the edges.
Meanwhile, place remaining 1 cup powdered sugar in a bowl (you may need more).  

As soon as the cookies come out of the oven and while still hot, one by one, carefully dip and roll each cookie in the powdered sugar to coat then return it to the baking sheet. Repeat with all the cookies one more time starting with the cookie you coated first (the first layer will have melted creating a sticky layer for the second coat of sugar to stick to, creating that signature snowy look). Transfer to an airtight container and store at room temperature for up to one week.

Do Ahead: Dough can be made and portioned up to 2 days in advance. Store in plastic wrap in the refrigerator.