Pistachio Cherry Cookies Recipes

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.

Steps:

• Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
• Using a stand mixer, beat the butter and the sugar together until fluffy, about 5 minutes. Add the eggs, one at a time, incorporating each egg fully before adding the next. Add the vanilla. In a small bowl, whisk together the flour, baking powder and salt. With the mixer on low, stir the flour mixture into the butter mixture until just combined. Stir in the dried cherries and pistachios. Cut the dough in half and place the dough on the prepared baking sheet. Shape into 2 logs, each about 12 inches long.
• Bake until just starting to brown at the edges, about 20 minutes. Cut each log on the diagonal into 1/2-inch-wide slices. Place the slices back on the baking sheet. Bake on the first side for 5 minutes. Remove, turn the biscotti over to the second side and bake until the biscotti are crisp, an additional 5 minutes. Let cool.

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.

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!

Steps:

• Beat together the butter and confectioners' sugar in the bowl of a stand mixer until combined. Add the vanilla and mix until just combined.
• In a separate large bowl, whisk together the flour, ground pistachios and salt. Gradually add the flour mixture to the butter and sugar, beating just to combine. Add the dried cherries and mix just until combined; the mixture will look crumbly. Turn the dough out onto a clean work surface and knead few times with your hands until the dough comes together. Divide into 3 pieces and form each piece into a disk; wrap with plastic wrap and chill for at least 1 hour.
• When ready to bake, preheat the oven to 325 degrees F. Line 4 baking sheets with parchment paper.
• Roll the dough, one disc at a time, to 1/3-to-1/2-inch thick. Cut 2 rounds with a 6-inch cutter. Cut the center from each with a 4-inch cutter to create rings. Then cut 2 rounds with a 5 1/2-inch cutter and use a 3 1/2-inch cutter to create rings. Cut 2 rounds with a 5-inch cutter and use a 3-inch cutter to create rings. Cut 2 rounds with a 4 1/2-inch cutter and use a 2 1/2-inch cutter to make rings. Cut 2 rounds with a 4-inch cutter and use a 2-inch cutter to make rings. Cut 2 rounds with a 3 1/2-inch cutter and use a 1 1/2-inch cutter to make rings. Cut 2 rounds with a 3-inch cutter and use a 1-inch cutter to make rings. Cut 2 rounds with a 2 1/2-inch cutter and 2 rounds with a 2-inch cutter, leaving them whole. You may gather and reroll the scraps up to 2 times if needed but you will need to chill the dough before rerolling.
• Arrange the cookies on the prepared baking sheets, leaving at least 1 inch of space in between. Bake until the edges of the cookies are lightly golden brown, about 22 minutes. Remove from the oven and cool the cookies completely on a wire rack before assembling.
• When ready to assemble, stack the two 6-inch ring cookies atop each other, using the white Royal Icing to adhere to one another creating a sandwich. Repeat with the other like-size cookies so they are all in 2-cookie stacks.
• To assemble the tower, pipe white icing on the bottom of the stack of 6-inch cookies and set it on a decorative platter (the icing will help it adhere). Decorate the cookies with swags of red icing and add the next-largest sandwich. Continue decorating with swags of alternating colors of icing and stacks of cookies in descending sizes. Finish with the solid rounds on top.
• Add the confectioners' sugar and meringue powder to the bowl of a stand mixer fitted with the whisk attachment; turn on low to combine. Add the water 1 tablespoon at a time, beating with the mixer on medium speed until the icing is thick and glossy but soft enough to pipe. Divide among 3 bowls, tinting one red, one green and leaving one white. Transfer the icing to plastic piping bags; snip off the corners.

Steps:

• 1. Grind the 1/4 cup flour with the 1/4 cup pistachios in a mini chopper or a clean coffee grinder until a coarse meal is achieved. Transfer to a large mixing bowl.
• 2. Chop the cherries and add to bowl. Mix and separate the cherry pieces. I do this with clean hands.
• 3. Add the sugar and zest. Rub into the mix with fingertips to infuse all the flavors.
• 4. Stir in the salt and soda with a fork.
• 5. Knead in, by hand, the flour, butter, egg, and remaining pistachios.
• 6. Form 1 1/2 inch balls of dough and place on an ungreased cookie sheet. Leave room for spreading out. Flatten each ball with the tines of a fork.
• 7. Bake in a 325 degree oven for 18 minutes or until slightly browned and set. Rest 2 minutes before transferring to a rack to cool completely. Store airtight. Makes 28 cookies.