Pistachio Cherry Meltaways Recipes

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PISTACHIO CHERRY MELTAWAYS



Pistachio Cherry Meltaways image

These Pistachio Cherry Meltaways are soft and chewy with a sweet pistachio flavor.

Provided by Christy Denney

Categories     Dessert

Time 40m

Number Of Ingredients 7

1 cup butter, softened
2/3 cup powdered sugar
1 (3.4 ounce) package instant pistachio pudding mix
1 2/3 cups all-purpose flour
1 1/2 teaspoons almond extract
optional green food coloring ((about 2 drops))
1/2 cup maraschino cherries, chopped finely

Steps:

  • In 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 being careful not to overmix because the color will start to bleed.
  • 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 or roll cookies with additional powdered sugar.

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  • Beat the butter in a large mixing bowl until fluffy. Add the powdered sugar, pudding mix, and flour. Mix and continue beating until combined. Add the almond extract along with a couple of drops of green food coloring (optional if you want the cookies be a brighter green color).
  • Finely chop the maraschino cherries and pat them very dry - removing all of the juice and excess liquid. If you think they're dry, pat them one more time or the red juice may turn your cookies a weird and non-appetizing color. Stir in the chopped cherries.
  • Roll the dough into a log (about 2" in diameter), wrap in plastic wrap* and place in the freezer for 30-45 minutes or until firm.
  • Preheat oven to 350° and line a cookie sheet with parchment paper. Cut dough into about 1/2" slices and place on the cookie sheet. Repeat with the remaining dough. Bake 9-11 minutes. They won't brown much - don't over bake them.

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