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Rose, cardamom and pistachio snowballs

Rose, cardamom and pistachio snowballs
Ricardo DeAratanha / Los Angeles Times

For those of us who love to bake, the holidays can be an especially sweet time of year. This is the season we stock up on festive cookies and family favorites to set out at parties and share with those ... Read more

Total time: 40 minutes, plus chilling time | Makes about 2 dozen cookies.
  • ½ cup (1 stick) butter, softened
  • ¼ cup sifted powdered sugar, plus more for coating
  • ½ teaspoon rose water, or to taste
  • ¼ teaspoon ground cardamom, or to taste
  • ⅛ teaspoon salt
  • 1⅛ cups (5 ¾ ounces) sifted flour
  • ½ cups finely chopped toasted pistachio nuts

Step 1In 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.

Step 2Cover and refrigerate the dough until chilled, at least 1 hour.

Step 3Heat the oven to 400 degrees.

Step 4Break 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.

Note: From Beth Corman Lee


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