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Rose, cardamom and pistachio snowballs

Time40 minutes
YieldsMakes about 2 dozen cookies.
Rose, cardamom and pistachio snowballs
(Ricardo DeAratanha / Los Angeles Times)
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Beth Corman Lee’s rose, cardamom and pistachio snowballs were one of the five favorite cookie recipes in the Los Angeles Times sixth Holiday Cookie Bake-Off. The cookies represent tradition, her family’s various cultural backgrounds, and a bit of a mystery. The snowballs were a cookie her mother-in-law used to make, but when she passed away, she left no recipe. Lee experimented with various recipes to come up with the cookie her husband remembered from his childhood, then added spices and nuts inspired by the Middle Eastern cookies called ghraybeh. “These cookies represent our family’s past, our present,” said Lee, “and hopefully a long future appreciating the diversity of our heritage and the new flavor memories we will make for generations to come.”

From the story: The sweet results of this year’s Los Angeles Times Holiday Cookie Bake-Off

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1

In a stand mixer fitted with the paddle attachment, beat together the butter and powdered sugar until light and fluffy. Beat in the rose water, cardamom and salt, then slowly beat in the flour until fully incorporated. Beat or stir in the nuts.

2

Cover and refrigerate the dough until chilled, at least 1 hour.

3

Heat the oven to 400 degrees.

4

Break off and form the dough into 1-inch balls. Place the cookies about 2 inches apart on a parchment-lined baking sheet. Bake until set but not browned, about 8 to 12 minutes (bake the cookies longer for darker color). While the cookies are still warm, roll them in powdered sugar to coat. Dust the cookies again with powdered sugar, if desired, before serving.

From Beth Corman Lee