Description
Cherry Pistachio Snowballs are delicate, soft-baked cookies featuring a tender crumb from cake flour, sweet bursts of maraschino cherries, and crunchy pistachios. Rolled in powdered sugar, these delightful treats are perfect for holiday gatherings or any occasion that calls for a light, nutty, fruity cookie with a melt-in-your-mouth texture.
Ingredients
Scale
Cookie Dough
- 2 cups cake flour (or all-purpose flour)
- 1 cup unsalted butter (2 sticks), softened to room temperature
- ¼ cup granulated sugar
- ½ teaspoon almond extract
- ½ teaspoon vanilla extract
- ½ cup maraschino cherries, drained and chopped
- ½ cup pistachios, chopped (salted or unsalted)
Coating
- ¾ cup powdered sugar (for rolling)
Instructions
- Prepare the Cherries: Remove the liquid from a 12-ounce jar of maraschino cherries. Place the cherries in a colander and cover with paper towels. Press gently to remove excess liquid, ensuring the cherries remain moist but not soaking wet.
- Mix the Dough: In a mixing bowl, combine the cake flour, softened unsalted butter, granulated sugar, almond extract, and vanilla extract. Mix until all ingredients are thoroughly combined and a uniform dough forms.
- Add Cherries and Nuts: Carefully fold in the chopped maraschino cherries and pistachios, mixing gently until they are evenly distributed throughout the dough.
- Chill the Dough: Cover the mixing bowl with plastic wrap or a lid and place it in the refrigerator to chill for 30 minutes. This step ensures the dough firms up, helping the cookies hold their shape during baking.
- Preheat the Oven: Set your oven to 325°F (163°C). Line a large baking tray with parchment paper to prevent sticking and facilitate even baking.
- Form the Cookies: Using a tablespoon-sized cookie scoop, shape tablespoon-sized balls of dough. Arrange them on the prepared baking sheet, spacing each cookie about 2 inches apart, as they will not spread significantly when baking.
- Bake: Place the baking tray in the preheated oven. Bake the cookies for 18-22 minutes, or until the cookies feel firm to the touch and the bottoms are slightly golden brown. The interior should remain soft-baked, not crunchy.
- Coat in Powdered Sugar: After baking, allow the cookies to cool for a few minutes. Then, one or two at a time, roll the warm cookies in powdered sugar until they are thoroughly coated.
- Enjoy: Once coated and cooled, serve your Cherry Pistachio Snowballs. Store any leftovers in an airtight container after they are completely cooled to maintain freshness.
Notes
- Using cake flour results in a lighter, more tender cookie texture compared to all-purpose flour.
- Ensure maraschino cherries are well-drained and patted dry to avoid excess moisture in the dough.
- Chilling the dough is essential for maintaining cookie shape and texture during baking.
- If you prefer less sweetness, you can reduce the granulated sugar slightly, but keep the coating powdered sugar for the characteristic snowball look.
- Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
