CHERRY PISTACHIO COOKIES
Dried cherries, crunchy nuts, bits of orange, white chocolate-there's a lot to love in this cookie! It's very different from any I've had before. -Kathy Harding, Richmond, Missouri
Provided by Taste of Home
Categories Desserts
Time 35m
Yield about 3-1/2 dozen.
Number Of Ingredients 10
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.
Nutrition Facts : Calories 130 calories, Fat 7g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 41mg sodium, Carbohydrate 17g carbohydrate (11g sugars, Fiber 0 fiber), Protein 2g protein.
CHERRY PISTACHIO SLICE-AND-BAKE COOKIES
Provided by Marge Perry
Categories Cookies Dessert Low Fat Kid-Friendly Low Cal Healthy Self Kidney Friendly Small Plates
Yield Makes 40 cookies
Number Of Ingredients 12
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.
PISTACHIO-CHERRY SANDWICHES
Provided by Food Network Kitchen
Time 1h30m
Yield 30 cookies
Number Of Ingredients 8
Steps:
- Pulse the butter, sugar, honey, egg yolk and vanilla in a food processor until creamy, scraping down the processor with a rubber spatula as needed. Add the flour and pistachios and pulse until the dough just comes together, 4 to 5 pulses.
- Transfer the dough to a sheet of parchment paper and knead until uniform. Divide the dough in half. Roll each half into a compact log, about 1 inch in diameter. Wrap the logs individually in parchment paper or plastic wrap and freeze until firm, at least 30 minutes and up to 3 weeks.
- Preheat the oven to 325 degrees F. Line 2 baking sheets with parchment paper. Slice the logs into 1/4-inch-thick rounds and place them on the prepared baking sheets. Bake until the cookies are firm and lightly browned, 12 to 15 minutes. Let cool 2 minutes on the baking sheets, then transfer to a rack to cool completely.
- Spoon about 1/4 teaspoon cherry preserves on the undersides of half of the cookies, then sandwich with the remaining cookies. Store in an airtight container 2 to 3 days.
CHERRY PISTACHIO PINWHEEL COOKIES
Jeff Mauro rolls cherries and pistachios into his dough before covering the cookie logs with sprinkles. Slice and bake the pinwheels after a night in the fridge.
Provided by Jeff Mauro, host of Sandwich King
Categories dessert
Time 5h30m
Yield 60 to 72 cookies
Number Of Ingredients 10
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!
PISTACHIO AND CHERRY BOMBE
This bombe was born of an accident and requires a little patience, lots of ice cream and a willingness to get crafty. Don't be afraid to mix the biscotti dough by hand and play around when you are shaping it into your bowl. It won't look perfect, but the bombe will be pristine. Confectioners' sugar, cherries and grated pistachios are your allies to make this dish scream of delight. This bombe is frivolity at its finest, so don't take the process of making it too seriously.
Provided by Clare de Boer
Categories cakes, ice creams and sorbets, project, dessert
Time 2h
Yield 16 to 20 servings
Number Of Ingredients 11
Steps:
- In a food processor, grind the pistachios and granulated sugar into a fine meal.
- Transfer pistachio meal to a medium bowl; add the zest, honey and egg whites and combine the ingredients using your hands until fully integrated.
- Transfer to a parchment-lined baking sheet, pressing evenly until about 1/3-inch thick, and bake at 350 degrees for 25 to 30 minutes. The mixture should still be soft and pliable, like the center of a chewy cookie, with some color on top. When you poke it with your finger, the dent should remain.
- Line a 10- to 12-inch, freezer-proof bowl (about 4 quarts) with parchment paper and plastic wrap, allowing enough overhang to cover the top of the bowl. Set aside about one-third of the biscotti dough (this will form the bombe's base later) and press the remaining dough into the bowl while the dough is still warm. (The layer should be as even and thin as possible, ideally about 1/3-inch thick.) Set aside until completely cooled to room temperature, about 1 hour.
- Meanwhile, roll out the remaining biscotti dough into a rough circle between two pieces of clean parchment paper. It should be about 1/3-inch thick. Trim it to fit the opening of the bowl. Set aside to cool completely.
- Prepare the filling: In a medium saucepan, cook the cherries with the granulated sugar over medium heat for 10 minutes; they should be sweet and soft with a good amount of liquor. Set aside to cool completely.
- Remove 2 pints of ice cream from the freezer to soften slightly, about 10 minutes. When the biscotti bowl has cooled and the ice cream is easily scoopable but not at all runny, spoon 2 pints of ice cream into the center of the pistachio bowl and spread evenly with a spatula in the bottom and up the sides, about 1-inch thick. Place a nesting bowl or any smaller bowl in the center and use the bowl to tamp the ice cream down. Transfer the large bowl to the freeze to chill until firm, 2 to 3 hours.
- Remove another pint of ice cream from the freezer and let soften 10 minutes at room temperature. In a medium bowl, fold the cooled cherries and their juices into 1 pint of ice cream, leaving some pockets of vanilla. Spoon this mix into the center of the biscotti bowl (which is now covered with a frozen layer of plain vanilla ice cream). Freeze until firm, 2 to 3 hours.
- Spread the remaining 1/2 pint vanilla ice cream on top of the cherry layer. Cover the top of the bowl with the rolled-out remaining biscotti and tamp down. Freeze at least 8 hours, or overnight.
- To serve, turn the bombe out onto a plate. Sift confectioners' sugar on top. Using a Microplane, grate pistachios all over the top of the bombe. More cherries are a lovely garnish. Slice and serve immediately.
SUGAR COOKIES WITH PISTACHIO AND DRIED CHERRIES
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!
Provided by jVo6236
Categories Drop Cookies
Time 16m
Yield 16 cookies, 8 serving(s)
Number Of Ingredients 4
Steps:
- 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.
Nutrition Facts : Calories 376.6, Fat 21.8, SaturatedFat 9.5, Cholesterol 13.7, Sodium 154.8, Carbohydrate 42, Fiber 1, Sugar 29.7, Protein 5.1
More about "cherry pistachio slice bake cookies recipes"
CHERRY PISTACHIO SLICE-AND-BAKE COOKIES RECIPE | SELF
From self.com
Servings 40Calories 101 per servingEstimated Reading Time 40 secs
CHERRY-PISTACHIO COOKIES | SPACHE THE SPATULA
From spachethespatula.com
CHERRY AND PISTACHIO BISCOTTI | ITALIAN RECIPES | GOODTOKNOW
From goodto.com
CHERRY PISTACHIO SLICE-AND-BAKE COOKIES
From pinterest.com
CHERRY PISTACHIO AND WHITE CHOCOLATE SHORTBREAD COOKIES
From bakingthegoods.com
PISTACHIO CARDAMOM CHERRY COOKIES - SOCIAL BUTTERCREAM
From socialbuttercream.com
PISTACHIO CHERRY OATMEAL COOKIE BARS - BAKING BITES
From bakingbites.com
PISTACHIO CHERRY REFRIGERATOR COOKIES | CHERRY COOKIES, REFRIGERATOR ...
From pinterest.ca
CHERRY PISTACHIO SLICE & BAKE COOKIES - PLAIN.RECIPES
From plain.recipes
IT'S A WONDERFUL LIFETIME CHERRY PISTACHIO GRINCH COOKIES RECIPE
From mylifetime.com
56 SLICE-AND-BAKE COOKIES FOR EASY CHRISTMAS BAKING - TASTE OF …
From tasteofhome.com
DUST WITH FLOUR: CHERRY PISTACHIO SLICE AND BAKE COOKIES (GLUTEN …
From dustwithflour.blogspot.com
SOUR CHERRY PISTACHIO COOKIES - EAT IN EAT OUT
From eatineatout.ca
CHERRY-PISTACHIO COOKIES - NEW ENGLAND TODAY
From newengland.com
SLIMMING SUPERFOOD RECIPE: CHERRY-PISTACHIO SLICE-AND …
From self.com
PISTACHIO CHERRY BREAD - RETRO RECIPE BOX
From retrorecipebox.com
CHERRY & PISTACHIO COOKIES RECIPE | TASTEFULLY SIMPLE
From tso.tastefullysimple.com
DRIED CHERRY & PISTACHIO SUGAR COOKIES | FOOD & WINE
From foodandwine.com
SLICE AND BAKE CHOCOLATE AND PISTACHIO COOKIES - GOOD …
From goodhousekeeping.com
CHERRY PISTACHIO AND WHITE CHOCOLATE SHORTBREAD COOKIES
From bakingthegoods.com
CHERRY-PISTACHIO ICEBOX COOKIES - PALATABLE PASTIME
From palatablepastime.com
CHERRY PISTACHIO COOKIES - NEWEST RECIPES
From completerecipes.com
CHERRY PISTACHIO COOKIES RECIPE: HOW TO MAKE IT
DARK CHOCOLATE PISTACHIO : OPTIMAL RESOLUTION LIST - BESTDOGWIKI
From recipeschoice.com
DARK CHOCOLATE PISTACHIO SLICE & BAKE COOKIES - BAKER BY NATURE
From bakerbynature.com
DRIED CHERRY, PISTACHIO & LIME REFRIGERATOR COOKIES - WYSE GUIDE
From wyseguide.com
CHERRY PISTACHIO SHORTBREAD RECIPE FROM SABLE SHORTBREAD
From chatelaine.com
MOM'S DRIED CHERRY, CRANBERRY AND PISTACHIO NUT SHORTBREAD …
From cookstr.com
CHERRY-PISTACHIO BISCOTTI - KING ARTHUR BAKING
From kingarthurbaking.com
PISTACHIO BISCOTTI WITH CHERRIES — MARY DISOMMA
From marydisomma.com
CHERRY PISTACHIO ICE BOX COOKIES FOR CREATIVE COOKIE EXCHANGE
From noshingwiththenolands.com
CHERRY SHORTBREAD COOKIES | SHE'S NOT COOKIN'
From shesnotcookin.com
CHERRY PISTACHIO SLICE-AND-BAKE COOKIES - LACTO OVO VEGETARIAN …
From fooddiez.com
RECIPE FOR CHERRY PISTACHIO COOKIES - CREATE THE MOST AMAZING …
From recipeshappy.com
CHERRY AND PISTACHIO CAKE | BAKING MAD
From bakingmad.com
PISTACHIO–CHERRY ICEBOX COOKIES - NEW ENGLAND TODAY
From newengland.com
PISTACHIO LACE COOKIES - TARA TEASPOON
From tarateaspoon.com
STIR-UP SATURDAY: CHERRY AND PISTACHIO STUDDED SHORTBREAD COOKIES
From thelunchboxseason.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love