Cherry Pistachio Cookies
Cherry Pistachio Cookies

Hello everybody, it is John, welcome to our recipe page. Today, I’m gonna show you how to prepare a special dish, cherry pistachio cookies. It is one of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

Cherry Pistachio Cookies is one of the most popular of recent trending foods in the world. It is appreciated by millions daily. It is easy, it’s fast, it tastes delicious. They’re fine and they look fantastic. Cherry Pistachio Cookies is something that I’ve loved my whole life.

To get started with this particular recipe, we must first prepare a few ingredients. You can cook cherry pistachio cookies using 11 ingredients and 7 steps. Here is how you can achieve it.

The ingredients needed to make Cherry Pistachio Cookies:
  1. Prepare 1/4 cup all purpose flour
  2. Make ready 1/4 cup pistachios, unsalted, roasted
  3. Take 33/100 cup dried cherries, unsweetened
  4. Get 33/50 cup sugar
  5. Take 1 zest of 1/2 lemon
  6. Make ready 1/2 tsp kosher salt
  7. Make ready 1/2 tsp baking soda
  8. Prepare 1 3/4 cup all purpose flour
  9. Take 1 large egg
  10. Take 33/100 cup pistachios, unsalted, roasted
  11. Take 2 stick butter, unsalted
Steps to make Cherry Pistachio Cookies:
  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 the bowl. Using your hands, mix into the pistachio meal with your hands. Use your fingertips to separate the cherry pieces.
  3. Add the sugar and zest. Rub in with fingertips to infuse all the flavors.
  4. Stir in, the salt and baking soda, with a fork.
  5. Knead in, by hand, the flour, butter, egg, and remaining pistachios.
  6. Form 1 1/2 inch balls and place on an ungreased cookie sheet. Leave room for spreading out. Flatten each cookie with the tines of a fork.
  7. Bake in a 325°F oven for 18 minutes, or until slightly browned and set. Rest for 2 minutes before transferring with a spatula to a rack to cool completely. Makes 28 irresistible cookies. Store airtight.

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