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Pistachio and Dried Cranberry Snowballs

Course Dessert
Cuisine Desserts


  • 1/2 cup powdered sugar
  • 1 cup butter, softened
  • 2 teaspoons vanilla extract
  • 2 cups all purpose flour
  • 1 cup very finely chopped pistachios
  • 1/2 cup dried cranberries, chopped
  • 1/4 teaspoon salt
  • 3/4 cup powdered sugar for rolling baked cookies


  • Preheat oven to 325 degrees F.
  • Using an electric mixer, beat softened butter, powdered sugar and vanilla together until light and fluffy.
  • Turn mixer to low speed and blend in flour, pistachios and salt until well blended.
  • Stir in chopped dried cranberries.
  • Shape dough into 1 inch balls and place on ungreased cookie sheet 1 inch apart.
  • Bake 13 – 17 minutes until set but not browned.
  • Immediately remove cookies to cooling racks and allow to cool for about 10 minutes.
  • Place 3/4 cup powdered sugar in shallow dish or small bowl.  Roll cookies in the powdered sugar, coating completely.
  • Cool completely, 15 – 20 minutes.
  • Re-roll in powdered sugar.
  • Store in airtight container.
  • Cookies may be frozen for up to 1 month.   Thaw cookies and re-roll in powdered sugar before serving.