Rose, cardamom and pistachio snowballs

• Vegetarian

• Baking & Spices

  • 1/4 tsp Cardamom, ground
  • 1 1/8 cups Flour
  • 1/4 cup Powdered sugar
  • 1/8 tsp Salt

• Nuts & Seeds

  • 1/2 cups Pistachio nuts, toasted

• Dairy

  • 1/2 cup Butter

• Liquids

  • 1/2 tsp Rose water

Found on recipes.latimes.com

Description

Ingredients

• 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

Directions

• 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.