Best Cherry Pistachio Cookies Recipes

CHERRY PISTACHIO COOKIES

Steps:

• In a large bowl, cream butter and confectioners' sugar until light and fluffy. Beat in egg and orange zest. In another bowl, whisk flour, baking soda and cream of tartar; gradually beat into creamed mixture. Stir in cherries and pistachios., Divide dough in half ; shape each into an 11-in.-long roll. Wrap in plastic; refrigerate at least 2 hours or until firm., Preheat oven to 375°. Unwrap and cut dough crosswise into 1/2-in. slices. Place 2 in. apart on ungreased baking sheets. Bake 8-10 minutes or until edges are light golden brown. Remove from pans to wire racks to cool completely. Frost cookies with melted white chocolate; let stand until set., To Make Ahead: Dough can be made 2 days in advance. Wrap in plastic and place in a resealable bag. Store in the refrigerator., Freeze option: Place wrapped rolls in a resealable plastic freezer bag and freeze. To use, unwrap frozen logs and cut into slices. If necessary, let dough stand 15 minutes at room temperature before cutting. Bake as directed, increasing time by 1-2 minutes. Decorate as directed.

CHERRY PISTACHIO PINWHEEL COOKIES

Steps:

• Put the cherries, pistachios and brown sugar in a food processor and pulse until a fine crumb forms (take care not to over process or the filling will clump together). Set aside.
• Put the butter and granulated sugar in the bowl of a stand mixer fitted with a paddle attachment and beat on medium-high until light and fluffy, about 2 minutes. Add the eggs, baking powder and salt and beat for another minute. Lower the speed to medium and add the flour, 1/2 cup at a time; beat until smooth. Cover and place in the fridge to chill, about 1 hour.
• Divide dough the in half and flatten each into squares. Put one portion of dough in between two 12-by-12-inch sheets of parchment paper dusted with flour. Roll out into a 1/8-inch-thick square. Remove the top parchment sheet and sprinkle half of the cherry-pistachio filling evenly across the dough. Pat into an even layer. Tightly roll into one large log (using the parchment to help you). Trim the ends and then roll the exterior in a mixture of sprinkles to coat. Repeat with the remaining dough, filling and sprinkles. Tightly cover in fresh parchment and refrigerate overnight (preferred) or at least 4 hours, until the dough is firm.
• Preheat the oven to 375 degrees F and line 2 baking sheets with parchment or a silicone baking mat.
• Remove and uncover the dough logs and slice with a very sharp knife into 1/4-inch-thick pinwheels. Arrange about 1 inch apart on the prepared baking sheets. Bake until slightly golden, 8 to 10 minutes. Let the cookies cool on a wire rack. Store for up to 3 days in an airtight container, or freeze cookies for future use, up to 2 weeks.
• Enjoy!

CHERRY PISTACHIO SLICE-AND-BAKE COOKIES

Steps:

• In a bowl, combine flour, baking soda and salt. In a separate bowl, using an electric mixer, beat sugar, butter and oil until smooth. Add eggs and vanilla; beat until combined. Add flour mixture to egg mixture in 5 batches. Stir in cherries and chocolate. Divide dough in half; form into two logs, 2 inches by 8 inches; wrap in plastic wrap and freeze, 1 hour. Heat oven to 350°. Coat 2 baking sheets with cooking spray. Spread nuts on a cutting board; roll logs in nuts. Cut logs into 20 slices each and arrange on baking sheets. Press cookies lightly. Bake until golden, 8 to 9 minutes; transfer to wire rack.

CHERRY PISTACHIO OATMEAL COOKIES

Steps:

• Heat oven to 375°F. In large bowl, stir cookie mix, butter and egg until soft dough forms. Stir in cherries and 1/2 cup of the nuts. Onto ungreased cookie sheets, drop dough by level tablespoonfuls about 2 inches apart; flatten slightly.
• Bake 9 to 11 minutes or until golden brown. Cool 2 minutes; remove from cookie sheets to cooling racks. Cool completely, about 20 minutes.
• In small microwavable bowl, microwave chocolate uncovered on High 30 seconds; stir. Microwave 30 seconds longer; stir until smooth. Drizzle melted chocolate over cookies. Let stand until set. Sprinkle evenly with remaining 1/4 cup nuts.

CHERRY PISTACHIO SLICE & BAKE COOKIES

Steps:

• 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.

PISTACHIO CHERRY COOKIES

Steps:

• Preheat oven to 375.
• Combine cookie mix, butter and egg. Add pistachios, cherries and white chocolate chips; mix well.
• Wrap in parchment paper and chill in refrigerator 1 hour.
• Use small cookie scoop to form balls.
• Bake on parchment paper for 11-13 minutes or until golden brown.

CHERRY PISTACHIO COOKIES

Steps:

• 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 bowl. Mix and separate the cherry pieces. I do this with clean hands.
• 3. Add the sugar and zest. Rub into the mix with fingertips to infuse all the flavors.
• 4. Stir in the salt and soda with a fork.
• 5. Knead in, by hand, the flour, butter, egg, and remaining pistachios.
• 6. Form 1 1/2 inch balls of dough and place on an ungreased cookie sheet. Leave room for spreading out. Flatten each ball with the tines of a fork.
• 7. Bake in a 325 degree oven for 18 minutes or until slightly browned and set. Rest 2 minutes before transferring to a rack to cool completely. Store airtight. Makes 28 cookies.

PISTACHIO CHERRY MELTAWAY COOKIES

Steps:

• With a stand mixer, beat the butter until fluffy. Add the powdered sugar, pudding mix, and flour. Mix until combined. The mixture may seem dry at first but will come together after beating.
• Add the almond extract and green food coloring if you want the cookies with a brighter green color. Finely chop the maraschino cherries. Using a paper towel pat the cherries removing all of the juice and excess liquid. You want to make sure you dry all of the red juice or you may turn your cookies a not so pretty color. Gently mix in the chopped cherries.
• Wrap the dough in plastic wrap and place in the freezer for 30-60 minutes or until firm. Preheat oven to 350 degrees and line a cookie sheet with parchment paper. Take a tablespoon of dough and roll into a ball. Place cookie on the cookie sheet and repeat with the remaining dough. Bake for 9-11 minutes. Remove from the oven and let the cookies cool on the cookie sheet. Once completely cooled sprinkle cookies with additional powdered sugar.

PISTACHIO-CHERRY SANDWICH COOKIES

Steps:

• 1. Process pistachios in food processor 1 minute, or until finely ground. Transfer to bowl, and set aside. 2. Cream butter and sugar in food processor 30 seconds, or until fluffy. Add egg and lemon juice; pulse 15 seconds, or until combined. Scrape down. Add pistachios, flour, lemon zest, baking powder, and salt. Pulse 15 seconds more, or until combined and dough starts to clump together. Divide dough in half, flatten into 2 disks, wrap in plastic wrap, and refrigerate 1 hour, or until firm. 3. Preheat oven to 350°F. Roll out 1 dough disk on sheet of lightly floured parchment paper, to about 1/8-inch thick. Transfer parchment and cookie dough onto cookie sheet and cover with plastic wrap. Place in freezer 5 to 8 minutes to firm up. 4. Cut out cookies with 2-inch cutter, and place 1-inch apart on parchment paper-lined baking sheets. Reroll scraps, and repeat. Bake 12 minutes, or until edges are golden. Transfer to wire rack to cool. Repeat with remaining dough disk. 5. Spread 1 tsp. preserves on each of 24 cookies. Top with remaining cookies.

PISTACHIO CHERRY MELTAWAY COOKIES

Steps:

• With a stand mixer, beat the butter until fluffy. Add the powdered sugar, pudding mix, and flour. Mix until combined. The mixture may seem dry at first but will come together after beating.
• Add the almond extract and green food coloring if you want the cookies with a brighter green color.
• Finely chop the maraschino cherries. Using a paper towel pat the cherries removing all of the juice and excess liquid. You want to make sure you dry all of the red juice or you may turn your cookies a not so pretty color. Gently mix in the chopped cherries.
• Wrap the dough in plastic wrap and place in the freezer for 30-60 minutes or until firm.
• Preheat oven to 350 degrees and line a cookie sheet with parchment paper.
• Take a tablespoon of dough and roll into a ball. Place cookie on the cookie sheet and repeat with the remaining dough.
• Bake for 9-11 minutes. Remove from the oven and let the cookies cool on the cookie sheet. Once completely cooled sprinkle cookies with additional powdered sugar.

CHERRY-PISTACHIO WEDDING COOKIES

Steps:

• Preheat oven to 350°.
• Lightly spoon flours into dry measuring cups; level with a knife. Combine flours, 3/4 cup powdered sugar, cornstarch, and salt in a food processor; pulse to combine. With food processor on, add butter through food chute a few pieces at a time; process 1 minute or until mixture is the texture of sand.
• Combine 3 teaspoons ice water and vanilla in a small bowl. With food processor on, slowly add ice water mixture through food chute; process 1 minute or until very well combined. (Mixture will remain crumbly.) Add cherries and pistachios; pulse 10 times or just until combined. Transfer mixture to a bowl. (Mixture will be crumbly.) Gently press mixture into a level tablespoon; pack lightly with the heel of your hand. Turn out onto a baking sheet coated with cooking spray. Repeat with remaining dough to form 32 cookies.
• Bake at 350° for 15 minutes or just until bottoms are golden. Remove from oven; cool 10 minutes on baking sheet.
• Place remaining 1/2 cup powdered sugar in a large bowl. Add cooled cookies; toss gently to coat with powdered sugar. Transfer cookies to wax paper to cool completely.