Recipe by jVo
From Food Network's "All-Star Holiday Cookies" special (2007). These are from Robin Miller. I have to say, I goofed on my first batch. I didn't read the recipe all the way through and didn't melt the chocolate for dipping the cookies as instructed. I actually stirred the chips into the dough and they still tasted great...so do what you will. The dipping process would probably make them prettier. They must be kept air tight so they stay fresh. You may also substitute real sugar cookie dough. You may also use real cherries or candied cherries. I just used cherry-flavored Craisins. Enjoy!
Top Review by bkreno
I've made them several time, they're pretty good. I have made them a couple of times with the cheeries and have tried them with craisins too. I add about a 1/4- 1/2 tsp of almond extract and leave out the white chocolate chips. I melt semi sweet chocolate and drizzle over the cookie when cooled.
- 1 (8 ounce) refrigerated sugar cookie dough (roll)
- 1⁄2 cup pistachios, lightly chopped
- 1⁄2 cup dried cherries
- 1 (11 ounce) bag white chocolate chips
Directions See How It's Made
- Preheat oven to 350.
- Open sugar cookie log and press into a rectangle on cutting board.
- Add pistachios and cherries.
- Press into dough and then re-shape into a log.
- Slice into 1/4 inch rounds.
- Transfer cookies to a baking sheet.
- Bake 7-11 minutes until golden around the edges.
- Transfer to wire racks to cool completely.
- While cookies are baking, melt white chocolate chips in a double boiler or a bowl over simmering water.
- When cookies are cool, dip bottom half of cookies into melted chocolate and place on waxed or parchment paper to cool.