Pistachio Snowball Cookies

I did a little spin on the traditional snowball cookie by making them with pistachios. I love the flavor of pistachio and the color is perfect for Christmas.  These cookies are super easy to make and delicious to eat any time of the year.  The rolled balls of dough (before baking) can be frozen on a sheet tray, and when frozen, placed in a freezer bag for another day.  Just let them defrost a bit and then bake them in a 350-degree oven until bottoms are lightly brown.  

Instead of using food coloring, which you can certainly do, I used a natural flavoring, by Amoretti, called pistachio butter.  It has great taste and color.  I use it when making my pistachio gelato too.

Cookies
1 cup pistachios 
1 cup unsalted butter, room temperature
3/4 cup confectioners' sugar
1 teaspoon vanilla extract
2 teaspoons of pistachio butter or 1 teaspoon of almond extract
2-1/4 cups of flour
*Optional - green food coloring 

Cookie Glaze
1 cup  confectioners' sugar
2 Tablespoons of milk or heavy cream
1/4 teaspoon vanilla extract

In a food processor, pulse the pistachios into small crumbs.  You will need 3/4 of a cup of the chopped pistachios for the recipe and 1/4 as a garnish on top of the cookie glaze.  

Beat butter, confectioners' sugar, vanilla, pistachio butter (or almond extract) until well combined.  Next add the flour, 3/4 cup of the chopped pistachios, and food coloring if using.  Beat on medium until well combined.  

Cover the dough and chill in the refrigerator for 30 minutes.  

Preheat your oven to 350 degrees.

Line your baking sheets with parchment.  After 30 minutes, roll approximately 1 tablespoon of dough, by hand or by scoop, into balls.  Place them on the baking sheets about 3 inches apart.  These cookies will not spread much.  

Bake until the bottom edge begins to brown, 12-14 minutes.  When baked, let the cookies cool.  

Cookie Glaze
In a bowl, mix 1 cup of confectioners' sugar, the milk, and vanilla until smooth.  Dip the tops of the cooled cookies in the glaze, and place on a cooling rack or cooled baking sheet.  Sprinkle the tops with the leftover 1/4 cup of chopped pistachios.