Cookie Recipes

Pistachio Butterballs

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Yield: approximately 4 dozen small cookies


  • 1 cup (2 sticks) unsalted butter, softened
  • 1/2 cup Love'n Bake™ Pistachio Nut Paste
  • 1 cup confectioners' sugar
  • 1 teaspoon vanilla extract
  • 1 tablespoon milk
  • 3 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 cup chopped, toasted, and salted pistachios
  • Confectioners' sugar for rolling


  1. Heat oven to 325 degrees F, and prepare parchment or foil lined cookie sheets.
  2. Cream the butter, pistachio paste, and sugar. Blend in the vanilla extract and milk.
  3. Mix in the flour and baking powder until the dough is smooth and stiff. Blend in the nuts.
  4. Pinch off small pieces of dough and roll into 1 inch balls.
  5. Place on cookie sheets and bake for 18 to 25 minutes, until light golden brown.
  6. When cool, roll in confectioner's sugar. Store in an airtight container for up to three weeks.
  7. To freshen, roll again in confectioners' sugar.


Recipe courtesy of Mimi Shotland Fix

Recipe used with permission from Love'n Bake - ingredients from American Almond Products.

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