Ingredients
Equipment
Method
- Step 1: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Step 2: In a large bowl, cream together the softened butter and the ½ cup powdered sugar until the mixture is light and fluffy. Mix in the vanilla extract and the optional almond extract (if using).
- Step 3: Gradually add the 2 cups of all-purpose flour and the ½ teaspoon of salt. Mix on low speed or by hand until everything is just combined and no dry streaks of flour remain. Gently fold in the finely chopped pistachios until they are evenly distributed throughout the dough.
- Step 4: Scoop the dough into 1-inch balls. Place them on your prepared baking sheet about 1 inch apart. Bake for 12–15 minutes, or until the bottoms are lightly golden but the tops still look pale.
- Step 5: Let the cookies cool on the baking sheet for about 5 minutes. While they're still warm (but cool enough to handle!), roll each cookie generously in powdered sugar.
- Step 6: Transfer the sugar-coated cookies to a wire rack to cool completely. Once they are completely cool, give them a second roll generously in powdered sugar to create a thick, snowy coating.
Notes
Ensure butter is properly softened, not melted, for the best texture. Avoid overmixing the dough after adding the flour, as this can result in tough cookies. Chop the pistachios finely for even distribution. Do not overbake; the cookies should remain pale on top. The double roll in powdered sugar ensures the classic thick, snowy coating. Store cooled, coated cookies in an airtight container at room temperature for 1-2 weeks, or freeze for up to 3 months.
Substitutions: You can use other finely chopped nuts like pecans, walnuts, or almonds. Experiment with other extracts like cardamom or lemon zest. Drizzle with melted white or dark chocolate once cooled and coated.