Pistachio Snowballs with Rose and Cardamom
With the addition of rose water and cardamom, this Betty Crocker cookie classic takes on the exotic flavors of the Middle East but is still as easy to prepare as always. The dough can be made ahead and the cookies baked off as you need them. These cookies are award winning (LA Times Cookie Contest) and yet so easy to bake!
1 stick soft butter
¼ cup sifted confectioners' sugar
½ teaspoon rose water
¼ teaspoon cardamom I think you can go heavier on the rose water and cardamom.
1 ⅛ cups sifted flour
⅛ teaspoon salt
½ cup finely chopped toasted pistachio nuts
In a stand mixer fitted with the paddle attachment, mix together thoroughly the softened butter, sifted confectioners' sugar, rose water, and cardamom
Mix in the flour and salt. Then add in the pistachios. At this point, you can mix by hand if you like.
Once the nuts are thoroughly incorporated, wrap the dough in plastic wrap and chill. The dough can remain in the fridge for just a ½ hour or even overnight.
Preheat oven to 400 degrees while the dough chills.
To bake them, roll into 1" balls. Place about 2 inches apart on a parchment-lined baking sheet. Bake until set but not brown - about 8 - 12 minutes depending on whether you appreciate the softer lighter original version or my MILs "burnt" version.
Let cookies hang out on the baking tray for a bit because they are prone to falling apart if you handle them immediately. After they begin to cool but are still warm, roll in confectioners' sugar. Cool completely. Roll in sugar again. (I use a small tea strainer as a sifter to put the second coat of sugar on.)