Pistachio Cherry Cookies with a Soft Middle

For Pistachio Cherry Cookies with a Soft Middle, the counter starts with unsalted butter 2 sticks, confectioner’s sugar, and almond extract. Portion it for 48 cookies.

Count on 15 minutes of prep, 10 minutes of cooking, about 25 minutes from the first measurement to the plate.

Ingredients Method

What goes in the bowl

• 1 cup unsalted butter 2 sticks, room temperature
• ½ cup confectioner’s sugar
• ½ teaspoon almond extract
• ½ teaspoon vanilla extract
• 2 cups all-purpose flour
• ¾ cup pistachios toasted and chopped
• ¼ cup maraschino cherries drained, patted dry, and chopped
• 1 cup confectioner’s sugar for rolling
• ¼ cup red sanding sugar or edible glitter for rolling

How the cooking goes

1. Warm the oven to 325°F. Line two sheet pans with baking paper.
2. Strain and finely chop the maraschino cherries. Press them between several layers of paper towels and blot firmly until the towels come away nearly dry.
3. In the bowl of a electric mixer fitted with the paddle attachment, cream the butter, confectioner’s sugar, almond extract, and vanilla extract until light and fluffy.
4. Reduce speed to low and slowly add the flour, mixing until just incorporated.
5. Add the toasted pistachios and dried cherries then mix until evenly distributed.
6. Roll dough into 1-inch balls and place 1 inch apart on the prepared sheet pans.
7. Oven-bake for approximately 10 minutes, until the surface is deep gold and cracked on top. Start checking at 8 minutes, as size will affect timing.
8. Move it onto a wire rack and cool until it is no longer warm.
9. Blend the confectioner’s sugar and red sanding sugar in a shallow bowl. Roll cooled cookies until fully coated.

After it comes off the heat

Cool the sheet on a rack before the pieces are stacked. A covered tin keeps them for a few days.

If you want another plate from Cookies, open Cardamom Walnut Snowballs after Supper and Old Fashioned Oatmeal Cookies Baked Until the Edges Set.