Cherry Pistachio Slice & Bake Cookies

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READY IN: 24hrs 15mins
SERVES: 48
YIELD: 4 dozen
UNITS: US

INGREDIENTS

Nutrition
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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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