So, it begins again and we are back in our stretchy pants! Although, our fancy stretchy pants, because it’s holiday party time. It’s also cookie season time and this week’s cookie is perfect for all your holiday gatherings, exchanges and gifting needs. These pistachio cherry cookies are part shortbread and part nut butter cookie (think peanut butter cookie texture, but much more sophisticated like me), with a crunch when you first bite into it, then a softer center. It’s the best of both worlds. A better world one might say, I do say!
This week’s post is dedicated to good friend’s mother. She is a big fan of my blog (I mean who wouldn’t be 😉 ) and looks forward to see what’s cookin’ each weekend! I have never met her, but I feel like I know her through my friend. She has such a positive attitude even during the toughest trials that life throws at her. It’s no wonder my friend is one of the sweetest most caring people I know, the apple certainly doesn’t fall far from the tree. So this one goes out to one of the “Maryland Fats” Ann! I am told you don’t have much of a sweet tooth but are a nut for pistachio, see what I did there, nut… 🙂 These are a perfect cookie for those that like their desserts not too sweet. Don’t get me wrong, there is sugar in these babies, but balanced out with pistachio butter, tart cherries and cardamom. It really is a magical combination! Perfect for the Holidays.
Easy slice and bake sprinkled with chopped pistachio and sanding sugar!
The tart cherries are like precious gems offering that zing when you bite into one. They’re purtty too!
Fresh out of the oven, nicely golden brown goodness! Cookie exchange away! Unless of course you eat them all. Then good for you. 🙂
Here’s to all the strong, kind, positive people in our lives. Make sure to tell them what an impact they have on you and make sure to make them my Pistachio Cherry Cookies! Kind words and cookies go a long way.
Happy Weekending and Cookie Seasoning!
Diane
- 2 ½ cups AP flour
- 1 stick unsalted butter room temp
- ½ cup pistachio butter (Get here on Amazon)
- 1 cup granulated sugar
- 1 egg room temp
- 1 egg yolk room temp
- 2 tsp. vanilla extract
- ½ tsp. cardamom
- ¾-1 cup dried tart cherries
- Chopped pistachios and sanding sugar for garnish
- For the Dough:
- In a large mixing bowl add all of your dry ingredients and whisk to combine. Set aside.
- In the bowl of a stand mixer fitted with a paddle attachment, beat the butter until smooth, about 1 minute. Slowly add the sugar while mixer is running on medium and beat until the butter is light and fluffy, about 3-5 minutes more. Mix in the pistachio butter until fully incorporated. Add the egg and mix, then add the yolk and mix to combine. Next comes the vanilla extract, mix to incorporate.
- With the mixer running on low, slowly add the flour until fully combined and no flour bits remain. Don't over mix. Last mix in the tart cherries with the mixer set to stir until they are evenly distributed throughout the dough.
- Dump dough onto a piece of plastic wrap and roll to form a log and wrap tightly with the plastic wrap. You can split the dough in two logs and freeze one for later if desired. Let the rolled dough chill in the fridge for at least 2 hours up to 3 days. If freezing half, wrap tightly in plastic wrap and tinfoil and freeze for up to three months.
- Bake the Cookies:
- Pre-heat the oven to 350 degrees and line two baking sheets (if making full batch) with parchment paper and set aside.
- Take the chilled dough log out of the fridge and using a sharp knife slice into about half inch slices. Place sliced cookies on prepared baking sheet, garnish tops of the cookies with chopped pistachios and sanding sugar and bake for 16 to 20 minutes until lightly golden brown. Cool baked cookies on cooling rack. Store cooled cookies at room temp in airtight container for up to a week.
- Enjoy!
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