CHERRY PISTACHIO COOKIES
Dried cherries, crunchy nuts, bits of orange, white chocolate-there's a lot to love in this cookie! It's very different from any I've had before. -Kathy Harding, Richmond, Missouri
Provided by Taste of Home
Categories Desserts
Time 35m
Yield about 3-1/2 dozen.
Number Of Ingredients 10
Steps:
- In a large bowl, cream butter and confectioners' sugar until light and fluffy. Beat in egg and orange zest. In another bowl, whisk flour, baking soda and cream of tartar; gradually beat into creamed mixture. Stir in cherries and pistachios., Divide dough in half ; shape each into an 11-in.-long roll. Wrap in plastic; refrigerate at least 2 hours or until firm., Preheat oven to 375°. Unwrap and cut dough crosswise into 1/2-in. slices. Place 2 in. apart on ungreased baking sheets. Bake 8-10 minutes or until edges are light golden brown. Remove from pans to wire racks to cool completely. Frost cookies with melted white chocolate; let stand until set., To Make Ahead: Dough can be made 2 days in advance. Wrap in plastic and place in a resealable bag. Store in the refrigerator., Freeze option: Place wrapped rolls in a resealable plastic freezer bag and freeze. To use, unwrap frozen logs and cut into slices. If necessary, let dough stand 15 minutes at room temperature before cutting. Bake as directed, increasing time by 1-2 minutes. Decorate as directed.
Nutrition Facts : Calories 130 calories, Fat 7g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 41mg sodium, Carbohydrate 17g carbohydrate (11g sugars, Fiber 0 fiber), Protein 2g protein.
CHERRY PISTACHIO PINWHEEL COOKIES
Jeff Mauro rolls cherries and pistachios into his dough before covering the cookie logs with sprinkles. Slice and bake the pinwheels after a night in the fridge.
Provided by Jeff Mauro, host of Sandwich King
Categories dessert
Time 5h30m
Yield 60 to 72 cookies
Number Of Ingredients 10
Steps:
- Put the cherries, pistachios and brown sugar in a food processor and pulse until a fine crumb forms (take care not to over process or the filling will clump together). Set aside.
- Put the butter and granulated sugar in the bowl of a stand mixer fitted with a paddle attachment and beat on medium-high until light and fluffy, about 2 minutes. Add the eggs, baking powder and salt and beat for another minute. Lower the speed to medium and add the flour, 1/2 cup at a time; beat until smooth. Cover and place in the fridge to chill, about 1 hour.
- Divide dough the in half and flatten each into squares. Put one portion of dough in between two 12-by-12-inch sheets of parchment paper dusted with flour. Roll out into a 1/8-inch-thick square. Remove the top parchment sheet and sprinkle half of the cherry-pistachio filling evenly across the dough. Pat into an even layer. Tightly roll into one large log (using the parchment to help you). Trim the ends and then roll the exterior in a mixture of sprinkles to coat. Repeat with the remaining dough, filling and sprinkles. Tightly cover in fresh parchment and refrigerate overnight (preferred) or at least 4 hours, until the dough is firm.
- Preheat the oven to 375 degrees F and line 2 baking sheets with parchment or a silicone baking mat.
- Remove and uncover the dough logs and slice with a very sharp knife into 1/4-inch-thick pinwheels. Arrange about 1 inch apart on the prepared baking sheets. Bake until slightly golden, 8 to 10 minutes. Let the cookies cool on a wire rack. Store for up to 3 days in an airtight container, or freeze cookies for future use, up to 2 weeks.
- Enjoy!
PISTACHIO AND CHERRY MEXICAN WEDDING CAKES
Provided by Susan Feniger
Categories Cake Cookies Fruit Nut Dessert Bake Christmas Wedding Cherry Pistachio Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes about 80 cookies
Number Of Ingredients 8
Steps:
- Preheat oven to 350°F. Butter 3 heavy large baking sheets. Using electric mixer, beat 2 cups butter and 1 cup powdered sugar in large bowl until light and fluffy. Beat in vanilla and salt, then pistachios and cherries. Using spatula, stir in all flour (do not overmix dough).
- Shape dough by generous tablespoonfuls into football-shaped ovals. Place on prepared sheets, spacing 1 inch apart. Bake cookies, 1 sheet at a time, until bottoms just begin to color, about 16 minutes. Cool cookies on sheets 10 minutes before coating.
- Pour generous amount of powdered sugar into medium bowl. Working with 5 or 6 warm cookies at a time, add cookies to bowl of sugar; gently turn to coat thickly. Transfer cookies to sheet of waxed paper. Repeat to coat cookies with sugar again; cool completely. do ahead Can be made 4 days ahead. Store airtight at room temperature.
PISTACHIO AND CHERRY WEDDING COOKIE
I found another recipe and on another site...It sounded so good, but a couple measurements were off and I added some orange zest just for kicks and wow...it all worked out so well I couldn't wait to get it posted. Well, after I got all the powdered sugar off my chin...lol
Provided by Wendy Rusch
Categories Cookies
Number Of Ingredients 8
Steps:
- 1. Preheat oven to 350...butter or spray 2 cookie sheets.
- 2. Place pistachios and cherries in food processor and process lightly until both are nicely chopped, do not over process you don't want powdered pistachios.
- 3. In a mixer bowl beat butter and powdered sugar until light and fluffy. Beat in vanilla and salt, then add pistachios, cherries and zest, if desired. Slowly beat flour into creamed mixture until just blended.
- 4. Shape generous tablespoons of dough into 2"x 1" logs. Place on cookie sheets 1" apart and bake one sheet at a time, 16 minutes or until just starting to turn a golden color around bottom edges.
- 5. Remove from oven, cool on pan for 10 min. then roll gently but generously in powdered sugar. Set onto wax paper to finish cooling. ENJOY!
CHERRY PISTACHIO OATMEAL COOKIES
Looking for a wonderful dessert made using Betty Crocker® cookie mix? Then check out these nutty oatmeal cherry cookies.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h20m
Yield 40
Number Of Ingredients 6
Steps:
- Heat oven to 375°F. In large bowl, stir cookie mix, butter and egg until soft dough forms. Stir in cherries and 1/2 cup of the nuts. Onto ungreased cookie sheets, drop dough by level tablespoonfuls about 2 inches apart; flatten slightly.
- Bake 9 to 11 minutes or until golden brown. Cool 2 minutes; remove from cookie sheets to cooling racks. Cool completely, about 20 minutes.
- In small microwavable bowl, microwave chocolate uncovered on High 30 seconds; stir. Microwave 30 seconds longer; stir until smooth. Drizzle melted chocolate over cookies. Let stand until set. Sprinkle evenly with remaining 1/4 cup nuts.
Nutrition Facts : Calories 103, Carbohydrate 14 g, Fiber 1 g, Protein 1 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 64 mg
PISTACHIO CHERRY COOKIES
Can't remember where this recipe came from, but I used it last year at our annual Cookie Swap. So simple and soooo good!! It was all I could do not to eat the dough before they were baked!! Prep time includes chilling. You can also sub macadamias for the pistachios.
Provided by xpnsve
Categories Dessert
Time 1h23m
Yield 36 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 375.
- Combine cookie mix, butter and egg. Add pistachios, cherries and white chocolate chips; mix well.
- Wrap in parchment paper and chill in refrigerator 1 hour.
- Use small cookie scoop to form balls.
- Bake on parchment paper for 11-13 minutes or until golden brown.
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CHERRY PISTACHIO SNOWBALL COOKIES - SIZZLING EATS
From sizzlingeats.com
5/5 (3)Total Time 48 minsCategory DessertCalories 242 per serving
- Remove liquid from a 12-ounce jar of maraschino cherries. Add cherries to a colander, and cover them with paper towels. Press them to remove all liquid. Excess liquid will ruin the dough. They should be moist, but not soaking wet.
- Cover bowl with plastic wrap or a cover and place it in the fridge to chill the dough for 30 minutes.
PISTACHIO WEDDING COOKIES - SOULFULLY MADE
From soulfullymade.com
4.9/5 (96)Total Time 21 minsCategory CookiesCalories 54 per serving
- In a large bowl, with a stand or hand mixer cream butter until smooth. Add in 1/2 cup powdered sugar and beat until fluffy. Add in vanilla and mix until combined.
- In another bowl combine flour and dry pudding mix until combined. Gradually add flour mixture into butter mixture until it forms a dough.
- Remove from refrigerator and use teaspoon measuring spoon to make a cookie ball. Take back of measuring spoon to slightly press ball.
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