Pistachio Cherry Cookies
Tender butter cookies filled with maraschino cherries and toasted pistachios, rolled in sparkling sugar for a festive finish.
Servings: 48 cookies
Equipment
Ingredients
- ¼ cup maraschino cherries chopped
- 1 cup unsalted butter room temperature
- ½ cup confectioner’s sugar
- ½ teaspoon almond extract
- ½ teaspoon vanilla extract
- 2 cups all purpose flour
- ¾ cup pistachios toasted
- 1 cup confectioner’s sugar for rolling
- ¼ cup red sanding sugar or edible glitter, for rolling
Instructions
- Preheat oven to 325°F and line two baking sheets with parchment paper.
- Drain and thoroughly dry chopped cherries.
- Cream butter, confectioner’s sugar, almond extract, and vanilla extract until light and fluffy.
- Mix in flour on low speed until just incorporated.
- Fold in pistachios and cherries.
- Roll dough into 1-inch balls and place on baking sheets.
- Bake about 10 minutes, until lightly golden and cracked. Cool completely.
- Roll in confectioner’s sugar mixed with red sanding sugar.
Notes
- Storage: Store airtight for 2 weeks or freeze for 3 months.
- Technique: Fully drying cherries prevents excess moisture.
- Presentation: Red sanding sugar adds festive sparkle.
Nutrition
Calories: 85kcal | Carbohydrates: 10g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 10mg | Sodium: 31mg | Potassium: 27mg | Fiber: 0.4g | Sugar: 5g | Vitamin A: 127IU | Vitamin C: 0.1mg | Calcium: 5mg | Iron: 0.3mg