Cranberry Pistachio Snowball Cookies made with dried cranberries & pistachios rolled twice in powdered sugar! Perfect holiday Snowball Cookies for cookie trays & gift exchanges.
In a large bowl, add ½ cup of the confectioner’s sugar, butter and vanilla extract. Using an electric hand whisk, whisk the mixture till smooth and creamy.
Add the flour and salt. Whisk on low speed till combined.
Add the chopped cranberries and pistachios, whisk to combine.
Chill the batter in the fridge for at least 2 hours.
Pre-heat oven to 350°F.
Line a large baking tray with parchment paper and spray lightly with cooking spray.
Form dough into 1 inch balls and place on baking tray, at least 1 inch apart.
Bake for 10-15 minutes, until the bottom is lightly golden brown.
Cool on a wire rack for 5 minutes, then roll in the remaining 1 cup of confectioner’s sugar.
Leave cookies to cool completely, then roll again in confectioner’s sugar.