Queen Bee Pistachio Cardamon Snowball Cookies
Recipe adapted from The Corner Kitchen Blog
2 1/4 cups Queen Bee Cake, Cookie, Muffin Flour
1/4 teaspoon salt
2 teaspoons cardamon
1 cup unsalted butter (2 sticks), softened
1 1/2 cup confectioners sugar, divided
1 teaspoon vanilla
3/4 cups unsalted pistachios, finely chopped
In a medium bowl, whisk together Queen Bee CCM Flour, salt and cardamom.
In a large bowl, beat butter, 1/2 cup powdered sugar until light and fluffy. Mix in the vanilla. Add the flour mixture and stir to combine. Fold in the chopped pistachios.
Refrigerate the cookie dough for at least 1 hour.
Preheat oven to 350 degrees F.
Scoop dough and shape dough into 1-inch balls (a small cookie scoop works great for this!). Place about an inch apart on a parchment-lined baking sheet.
Bake 9-12 minutes, or until cookies are set but not browned. Allow cookies to cool for 5 minutes and while still warm roll in confectioners sugar. Let cookies cool completely, and roll in confectioners sugar again.