Cherry Pistachio Slice & Bake Cookies
- Ready In:
- 24hrs 15mins
- Ingredients:
- 8
- Yields:
-
4 dozen
- Serves:
- 48
ingredients
- 1 cup unsalted butter, at room temperature (2 sticks)
- 1⁄2 cup granulated sugar
- 1⁄4 - 1⁄2 teaspoon salt
- 1 large egg, separated
- 2 1⁄4 cups all-purpose flour
- 1⁄2 cup pistachio nut, roughly chopped
- 1 cup candied red cherries, chopped
- 1⁄3 cup white sparkly sanding sugar
directions
- Cream butter, granulated sugar, and salt using a mixer.
- Add egg yolk (cover and chill your egg white for later in the recipe) and beat well.
- Add flour and nuts and stir with a wooden spoon (the mixer would toughen the dough) until blended.
- Using your hands or wooden spoon, blend in the cherries- the dough will be firm and this will be tricky, which is why your clean hands might be best for this.
- Divide dough into halves, roll each into a log and wrap in wax paper, sealing ends; chill overnight or at least 8 hours.
- Preheat oven to 350 F, line cookie sheets with parchment paper or grease lightly.
- Lay out a pan big enough to roll your cookie logs around in and sprinkle the sanding sugar in the pan.
- Open up one of your dough logs and lightly brush with egg white, then roll the log in the sugar to coat.
- Place on a cutting board and slice into 1/2" rounds.
- Bake cookies 12-15 minutes per batch, cooling on racks when done.
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