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
Cherry Pistachio Cookies
Can you freeze Cherry Pistachio Cookies?
Place wrapped rolls in freezer containers 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.
Ingredients
- 1 cup unsalted butter, softened
- 1-1/2 cups confectioners' sugar
- 1 large egg, room temperature
- 4 teaspoons grated orange zest
- 2-1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon cream of tartar
- 1-1/2 cups chopped dried cherries or cranberries
- 1/2 cup chopped pistachios
- 8 ounces white baking chocolate, melted
Directions
- 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 and 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.
- <b data-original-title=" title=">To make ahead:</b> Dough can be made up to 2 days in advance. Wrap securely in waxed paper and place in an airtight container. Store in the refrigerator.
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