Anna Olson recently shared a video on her Facebook page of a new Call Me Maybe parody from everyone’s favourite cookie fiend, Cookie Monster. Call Me Maybe by Carly Rae Jepsen may be one of the most covered songs of 2012 but the Cookie Monster version stands out among them by appealing to our shared cultural nostalgia of this 46-year-old muppet. So much so that the video has been viewed over 6.5 million times in the last 8 days! You can check out the video here.

And what better way to teach kids about sharing than through baked goods? Anna believes treats like cookies were meant to be shared (it’s right there in the subtitle of her book: bake, share and enjoy!).

So today I’m sharing a recipe from Back to Baking that Cookie Monster would have trouble turning down: Pistachio Snowball Cookies.

Pistachio Snowball Cookies

• Makes about 4 dozen cookies •

egg-free

The richness of pistachios complements the buttery, melt-in-your-mouth tenderness of these dainty cookies.

2 1/3 cups (580 mL) all-purpose flour

1 cup (250 mL) shelled, roasted, unsalted pistachios

1/3 cup (80 mL) sugar

¼ tsp (1 mL) salt

1¼ cup (310 mL) cold unsalted butter, cut in pieces

1 tsp (5 mL) vanilla extract

Icing sugar, for coating

Preheat the oven to 325°f (160°c) and line 2 baking trays with parchment paper.

Using a food processor, pulse the flour, pistachios, sugar, and salt until the pistachios are finely ground into the mixture.

Add the butter and vanilla, and pulse until the dough comes together.

Roll teaspoonfuls of dough into balls about 1 inch (2.5 cm) across and place them 1 inch (2.5 cm) apart on the prepared baking trays.

Bake the cookies for 15 to 18 minutes, until the bottoms just begin to colour. Cool the cookies completely on the baking trays, then roll them in icing sugar to coat. The cookies can be stored in an airtight container for up to a week.