Rose, cardamom and pistachio snowballs

Time 40 minutes
Yields Makes about 2 dozen cookies.
Rose, cardamom and pistachio snowballs
(Ricardo DeAratanha / Los Angeles Times)

In a stand mixer fitted with the paddle attachment, beat together the butter and powdered sugar until light and fluffy. Beat in the rose water, cardamom and salt, then slowly beat in the flour until fully incorporated. Beat or stir in the nuts.


Cover and refrigerate the dough until chilled, at least 1 hour.


Heat the oven to 400 degrees.


Break off and form the dough into 1-inch balls. Place the cookies about 2 inches apart on a parchment-lined baking sheet. Bake until set but not browned, about 8 to 12 minutes (bake the cookies longer for darker color). While the cookies are still warm, roll them in powdered sugar to coat. Dust the cookies again with powdered sugar, if desired, before serving.

From Beth Corman Lee

Noelle Carter is the former Los Angeles Times Test Kitchen director. She left in January 2019.
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