Description
Delight in these Cherry Pistachio Snowballs, a festive and buttery cookie featuring chopped maraschino cherries and toasted pistachios. Rolled in a sparkling blend of confectioner’s sugar and red sanding sugar, these cookies offer a perfect balance of nutty crunch and sweet fruitiness, ideal for holiday gatherings or anytime indulgence.
Ingredients
Scale
Cookie Dough
- ¼ cup Maraschino cherries (chopped and drained)
- 1 cup Butter (room temperature)
- ½ cup Confectioner’s sugar
- ½ teaspoon Almond extract
- ½ teaspoon Vanilla extract
- 2 cups All-purpose flour
- ¾ cup Pistachios (toasted)
For Rolling
- 1 cup Confectioner’s sugar
- ¼ cup Red sanding sugar (or edible glitter)
Instructions
- Preheat Oven: Set your oven to 325°F and line two baking sheets with parchment paper to ensure the cookies bake evenly and don’t stick.
- Prepare Cherries: Drain the chopped maraschino cherries thoroughly and pat them dry with a paper towel to remove excess moisture.
- Cream Butter and Sugar: Using a stand mixer with the paddle attachment, cream together the room temperature butter, confectioner’s sugar, almond extract, and vanilla extract until the mixture becomes light and fluffy, which helps with cookie texture.
- Add Flour and Mix-ins: Lower the mixer speed and gradually add the all-purpose flour. Once fully incorporated, fold in the toasted pistachios and dried cherries ensuring even distribution throughout the dough.
- Shape Cookies: Roll the dough into 1-inch balls, spacing them about 1 inch apart on the prepared baking sheets to allow for slight spreading during baking.
- Bake: Bake the cookies for approximately 10 minutes or until they turn golden brown and develop cracks on top, adjusting time slightly based on cookie size.
- Cool and Roll: Allow the cookies to cool completely on a wire rack. Then roll them in a mixture of confectioner’s sugar combined with red sanding sugar or edible glitter for a festive sparkle.
Notes
- Make sure to dry the cherries well to prevent excess moisture which can affect the texture of the cookies.
- To toast pistachios, spread them on a baking sheet and bake at 350°F for about 5-7 minutes until fragrant, then cool before adding to dough.
- You can substitute edible glitter with colored sanding sugar for a vibrant finish.
- Store cookies in an airtight container at room temperature for up to one week to maintain freshness.
- If you prefer a nuttier aroma, lightly chop pistachios instead of finely chopping.
