Pistachio Cherry Meltaway 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.
• Open sugar cookie log and press into a rectangle on cutting board. Add pistachios and cherries, press into dough and then re-shape into a log. Slice into 1/4-inch thick rounds. Transfer cookies to a baking sheet.
• Bake 7 to 11 minutes, until golden around the edges. Transfer to wire racks to cool completely.
• While cookies are baking, melt white chocolate chips in a double boiler or bowl over simmering water.
• When cookies are cool, dip bottom half of cookies into melted white chocolate and place on waxed or parchment paper to cool.

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:

• In a food processor, grind the pistachios and granulated sugar into a fine meal.
• Transfer pistachio meal to a medium bowl; add the zest, honey and egg whites and combine the ingredients using your hands until fully integrated.
• Transfer to a parchment-lined baking sheet, pressing evenly until about 1/3-inch thick, and bake at 350 degrees for 25 to 30 minutes. The mixture should still be soft and pliable, like the center of a chewy cookie, with some color on top. When you poke it with your finger, the dent should remain.
• Line a 10- to 12-inch, freezer-proof bowl (about 4 quarts) with parchment paper and plastic wrap, allowing enough overhang to cover the top of the bowl. Set aside about one-third of the biscotti dough (this will form the bombe's base later) and press the remaining dough into the bowl while the dough is still warm. (The layer should be as even and thin as possible, ideally about 1/3-inch thick.) Set aside until completely cooled to room temperature, about 1 hour.
• Meanwhile, roll out the remaining biscotti dough into a rough circle between two pieces of clean parchment paper. It should be about 1/3-inch thick. Trim it to fit the opening of the bowl. Set aside to cool completely.
• Prepare the filling: In a medium saucepan, cook the cherries with the granulated sugar over medium heat for 10 minutes; they should be sweet and soft with a good amount of liquor. Set aside to cool completely.
• Remove 2 pints of ice cream from the freezer to soften slightly, about 10 minutes. When the biscotti bowl has cooled and the ice cream is easily scoopable but not at all runny, spoon 2 pints of ice cream into the center of the pistachio bowl and spread evenly with a spatula in the bottom and up the sides, about 1-inch thick. Place a nesting bowl or any smaller bowl in the center and use the bowl to tamp the ice cream down. Transfer the large bowl to the freeze to chill until firm, 2 to 3 hours.
• Remove another pint of ice cream from the freezer and let soften 10 minutes at room temperature. In a medium bowl, fold the cooled cherries and their juices into 1 pint of ice cream, leaving some pockets of vanilla. Spoon this mix into the center of the biscotti bowl (which is now covered with a frozen layer of plain vanilla ice cream). Freeze until firm, 2 to 3 hours.
• Spread the remaining 1/2 pint vanilla ice cream on top of the cherry layer. Cover the top of the bowl with the rolled-out remaining biscotti and tamp down. Freeze at least 8 hours, or overnight.
• To serve, turn the bombe out onto a plate. Sift confectioners' sugar on top. Using a Microplane, grate pistachios all over the top of the bombe. More cherries are a lovely garnish. Slice and serve immediately.

Steps:

• 1. Preheat oven to 325 degree F. Lightly grease a sheet pan. In a large bowl, beat together the butter and sugar until light and fluffy. Beat in the extracts. Mix the salt and flour and add to the butter mixture a little at a time until all is beaten in.
• 2. In a bowl, spoon out preserves and I chop the cherries up with a spoon, just so they aren't left whole.
• 3. Roll in the palm of your hand about 1 inch round balls and place on prepared pan about 1 inch apart. Use your thumb and indent the dough, not clear through, just enough that you can fill each cookie with 1/2 - 3/4 tsp of preserves.
• 4. Bake just until they begin to brown on the bottom, yet are nice and white on the sides and top - about 15 minutes.
• 5. Remove cookies to cooling rack and make the glaze while they cool.
• 6. Whisk together the sugar, almond extract and milk. Take a small baggie and roll down the top, spoon in the glaze and cut a small hole on the one corner. Pipe glaze over each cookie in a swirled motion.
• 7. Dig in, they are delicious!
• 8. Original recipe for which I tweaked. I loved my changes. :)

Steps:

• In large bowl blend sugar, butter, shortening, almond extract, eggs, pudding mix, and food color.
• Add flour, soda and salt. Mix well.
• Chill for 1 hour.
• Heat oven to 375. Shape into 1-inch balls, roll in sugar. Place on ungreased cookie sheets leaving 2 inches between coookies. Bake 8 - 10 minutes Immediately remove from sheets and cool on racks.
• Preparation time includes chill time.