Cherry Pistachio Cookies

Name: Cherry Pistachio Cookies
Total time: 3600 s
Yield: 28 servings
Cuisine: American
Ingredients: 1/4 cup all purpose flour; 1/4 cup pistachios, unsalted, roasted; 33/100 cup dried cherries, unsweetened; 33/50 cup sugar; 1 zest of 1/2 lemon; 1/2 tsp kosher salt; 1/2 tsp baking soda; 1 3/4 cup all purpose flour; 1 large egg; 33/100 cup pistachios, unsalted, roasted; 2 stick butter, unsalted

TheOrganizedChef @cook_2997331

La Quinta, California

The combination of dried cherries, pistachios, and lemon zest create a divine medley of flavors. This is a very special cookie, indeed!.....I think you will agree. The Organized Chef/Garrison Wayne/ La Quinta, Ca.

TheOrganizedChef @cook_2997331

La Quinta, California

Saved

Ingredients

1 hour

28 servings

1/4 cupall purpose flour
1/4 cuppistachios, unsalted, roasted
33/100 cupdried cherries, unsweetened
33/50 cupsugar
1zest of 1/2 lemon
1/2 tspkosher salt
1/2 tspbaking soda
1 3/4 cupall purpose flour
1 largeegg
33/100 cuppistachios, unsalted, roasted
2 stickbutter, unsalted

Saved

Steps

1 hour

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.