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Home » Christmas » Cashew & Cardamom Snowball Cookies dusted with Pistachio Sugar

Cashew & Cardamom Snowball Cookies dusted with Pistachio Sugar

A delicious addition to your holiday cookie swap!



Buttery, melt in your mouth shortbread cookies made with cashews and cardamom and then rolled in pistachio-confectioners sugar.

Snow ball cookies are an old fashion Christmas favorite, traditionally made with pecans and coated in confectioners sugar which makes it look like cookie balls covered in snow. My twist to this favorite cookie is cashews&cardamoms instead of pecans&vanilla. Then pistachios are ground with confectioners sugar to add yummy twist!


The cookie comes together very easy in a food processor—

—grind pistachios and confectioners sugar, keep aside

—grind cashews, flour, cardamom, keep aside

—cream butter and confectioners sugar, mix in the ground cashew-flour-cardamom. Make balls, chill and then bake.

—roll the cookie balls in pistachio sugar

—Eat or share with friends:)


Interested in more cookies for the holidays? Sweet potato-Almond Gluten Free Chocolate Chip CookiesCarrot-Beet-Oatmeal CookiesSalted Chocolate Chunk Cookie Sandwiches with Nutella CreamWhole-Wheat Walnut Shortbread Cookies,

Cashew & Cardamom Snowball Cookies dusted with Pistachio Sugar


1/4 cup raw pistachios

1 cup confectioners sugar, divided

1/2 cup raw cashews

1 cup all purpose flour

8 cardamoms

1/2 teaspoon salt

1 stick unsalted butter, room temperature


Line a baking sheet with parchment paper and set aside.

Combine pistachios and 1/2 cup confectioners sugar in a food processor, process for about 4 minutes until it is very finely ground. Transfer to a bowl and set aside.

Combine cashews, all purpose flour, cardamoms and salt into the same food processor, process for about 5 minutes until very finely ground. Transfer to a seperate bowl and set aside.

Combine remaining 1/2 cup confectioners sugar and butter into the same food processor and process for about 1 minute, until it looks creamy. Add the ground cashew and flour mixture into the food processor (along with the creamed butter) and pulse about 15 times, until it forms a soft dough.

Pinch about 1 tablespoon measure dough, gently shape into a ball and place on the prepared baking sheet, spacing about an inch apart.

Place baking sheet in the refrigerator and chill for at least 1 hour or up to a day.

Preheat oven to 325 degrees.  Bake the cookies for about 30 minutes, until deep golden on the bottom.

Place the baking sheet on a wire rack to cool. When the cookies are warm, roll them around the ground pistachio sugar, until evenly coated on all sides. Place cookies on a platter to cool completely. If desired, the cookies can coated with sugar the second time.

Makes about 22 cookies



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