Otherwise known as Russian Tea Cakes or Mexican Wedding Cookies, these Pistachio Snowballs are a festive classic treat. A simple cookie made with flour, butter, your choice of finely chopped nuts, and rolled twice through powdered sugar, these bites of bliss always seem to be a favorite around the holidays.
I found a recipe that used chopped pistachio and orange zest. Since I had a bag full of tangerines, I went with the zest of two of those instead of the orange. What I love about these cookies is that you can flavor them according to your nut preference or whatever you have in the kitchen. Many variations call for vanilla or almond extract but I have tried a chocolate version using cocoa and hazlenut extract as well. A nice change, however, I prefer these the good old fashioned way, especially with pistachios or pecans. These are always a great addition to any holiday cookie box.
Pistachio Snowballs
Adapted from Here
- 2 sticks unsalted butter, room temperature
- 2 cups powdered sugar
- 1 cup shelled, unsalted roasted pistachios, minced
- 2 teaspoons freshly grated tangerine zest (or any other citrus zest of your preference)
- 1 teaspoon salt
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 2 1/4 cups all-purpose flour
- Heat the oven to 350°F and line 2 baking sheets with parchment paper; set aside.
- Combine butter and 1/2 cup of the powdered sugar in the bowl of a stand mixer fitted with the paddle attachment. Beat on medium high until light and fluffy, about 3 minutes. Add pistachios, zest, salt, vanilla extract, and almond extract and continue mixing until ingredients are well incorporated. Add flour and mix just until incorporated, about 30 seconds (do not overmix).
- Shape dough into tablespoon-size balls. Place 1 inch apart on the prepared baking sheets. Bake until bottoms begin to brown, about 15 minutes. Remove from the oven and let cool slightly on the baking sheets, about 10 minutes.
- Pour remaining 1 1/2 cups powdered sugar into a medium bowl. Working with 5 or 6 at a time, place warm cookies in the powdered sugar, turning gently to thickly coat (you should see very little of the cookie underneath). Let cool and recoat in powdered sugar if a thicker coat is desired. Repeat with remaining cookies.
{ 26 comments… read them below or add one }
These little cookies are so fun to adapt. So far, we’ve made them with hazelnuts and walnuts, each one very different from the other. Pistachios would be nice too!
Sheri,
Your soaked craisens idea sounds great! I bet they looked so festive and pretty too. Happy Holidays!
I made these this weekend and took them into work. People loved them, one co-worker said “it’s like bursts of flavors in your mouth”. I only made one change. I soaked 1/3 cup cherry flavored craisens in grand marnier that I microwaved for about 1 minute. I then diced them and added them in with the pistachios. The red and green made them true Christmas Snowballs.
Aww they’re so perfect for Christmas! Lisa I hope you and your family and friends have a gorgeous Christmas and a Happy New Year!
xxx
These look really great and fancy enough to serve at events. And I love the color of your blog (and the blog itself of course!).
I wonder if Pumble’s thoughts are all squished together like his cookies…
Thanks everyone. Happy Holidays!
Russian tea cakes are always on the holiday cookie platter. I’ve always gone for chopped almonds + lemon zest out of habit. Might have to change it up this year with some tangerine and pistachio! I know they are “tea” cakes but I love these with coffee!
Yum! These tea cookies look and sound amazing.
oohh! i lovee pistachios. and in cookies?? i got to try this! yummmm!! soo pretty lisa
Oh wow, these are like the Swedish crescent cookies but with pistachios. Since the pistachio is like my second favorite nut, and firsy in ‘eating nut’, you know I’m trying these! They look beautiful, and your photos are stunning!
Merry early Christmas!
Yum, I love these little guys and the powdered sugar that always manages to end up on my sweater reminds me of snow!
Wonderful and so delicious looking. Love the tangerine zest, I must try this!
Well this cookie type, using your recipe now. lol thanks.
Weird. I was just looking through my books for this recipe. Thank-you!!!
Laura
loove pistachios and turning them into cookies is the way to go, outside of ice cream!!
pretty.
These sound delicious. I’m willing to give them a go as they look great!
Lovely, lovely, lovely snow balls!!
MMMMMMM,…a real delight!
they do look like tiny snow balls! how cute!!! .. since im in the mood for baking lotsa cookies these days.. those will be on the list !
I love pistachios and this sounds like a great way to use them. So pretty!
These sound divine! So wonderful with pistachios!
I’ve never seen those done with pistachios! What a great twist!!!
Cute teacake cookies! :0
Love them too….but hang on. Got to make the shortbread first. You are really ‘upping’ the temptation! These are pretty, and I want to make these too!!
These are so divinely beautiful!! I wish I did as much baking as you do. My kids would be soooo happy.