Matcha Pistachio Russian Tea Cookies

Russian tea cookies go by many names, including snowballs, butterballs and Mexican wedding cookies. This version works in matcha and pistachios for a green-flecked twist on a holiday cookie tray.

Ingredients

• 1 cup butter
• 2 teaspoons vanilla extract
• ½ cup confectioners' sugar, plus more for rolling
• 2 cups all-purpose flour, sifted
• ¼ teaspoon salt
• 2 tablespoons matcha green tea powder
• 1 cup chopped unsalted pistachios

Instructions

1. Heat the oven to 325°F and line baking sheets with parchment paper.
2. Beat the butter and vanilla in an electric mixer until creamy.
3. In another bowl, whisk together the sugar, flour, salt and matcha. Add it to the butter a little at a time, mixing just until combined. Stir in the pistachios.
4. Roll the dough into 1-inch balls and set them 2 inches apart on the baking sheets.
5. Bake for about 20 minutes, until the edges are lightly browned.
6. Take the cookies off the sheets and roll them in confectioners' sugar while they're still hot. Let them cool on wire racks, then roll them in sugar once more before serving.

Adapted from a recipe in the Milk Lady Markets recipe collection.