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Cherry Pistachio Cookies

TOTAL TIME: Prep: 25 min. + chilling Bake: 10 min./batch + cooling YIELD: about 3-1/2 dozen.
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

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

  • 1. 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.
  • 2. Divide dough in half ; shape each into an 11-in.-long roll. Wrap and refrigerate at least 2 hours or until firm.
  • 3. 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.
  • 4. To make ahead: 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.

Nutrition Facts

1 cookie: 130 calories, 7g fat (4g saturated fat), 15mg cholesterol, 41mg sodium, 17g carbohydrate (11g sugars, 0 fiber), 2g protein.

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