Cherry and Pistachio Shortbread Cookie

Name: Cherry and Pistachio Shortbread Cookie
Total time: 900 s
Yield: 30 servings
Cuisine: American
Ingredients: 3/4 cup chopped dried cherries; 3/4 cup chopped pistachios; 1/2 pound salted butter, softened; 2 cups flour; 1/2 cup granulated sugar; 1 large egg yolk; 2 teaspoon vanilla bean paste; 3 tablespoon pure maple syrup

Taylor Topp Comacho @Tay68cancook

USA

A seasonal version of my maple pecan shortbreads. Dried cherries and pistachio is a delicious mix plus just look so festive. Don't savor these treats for just over the holidays!

Taylor Topp Comacho @Tay68cancook

USA

A seasonal version of my maple pecan shortbreads. Dried cherries and pistachio is a delicious mix plus just look so festive. Don't savor these treats for just over the holidays!

Saved

Ingredients

15 minutes

30 servings

3/4 cupchopped dried cherries
3/4 cupchopped pistachios
1/2 poundsalted butter, softened
2 cupsflour
1/2 cupgranulated sugar
1large egg yolk
2 teaspoonvanilla bean paste
3 tablespoonpure maple syrup

Saved

Steps

15 minutes

1

Mix the butter and sugar for four minutes. It should be light and creamy with sugar fully incorporated.
2

Add in vanilla bean paste and egg yolk and syrup. Mix until incorporated.
3

Add in flour and cherries and pistachios. Do this in alternating additions. Half of the flour and nut mixture. Then the other half.
4

Mix until just blended.
5

On plastic wrap take half of mixture and place on wrap. Form into a log about 1 1/2 " diameter. Twist ends and make sure it's in a log form. Repeat with other half. You can chill overnight or refrigerate for an hour before slicing.
6

Slice cookies into 1/2" rounds. Place on parchment or silicone lined baking tray.
7

Bake in a preheated 350 degree fahrenheit oven for 15-18 minutes or until lightly golden around edges.

Tips

Chilling dough gives you cookies that keep their shape. Make sure your dough is well chilled. Use a sharp knife to create the best cuts. Cool on wire racks.