Sugar Cookies With Pistachio And Dried Cherries Recipes

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SUGAR COOKIES WITH PISTACHIO AND DRIED CHERRIES



Sugar Cookies With Pistachio and Dried Cherries image

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

1 (8 ounce) refrigerated sugar cookie dough (roll)
1/2 cup pistachios, lightly chopped
1/2 cup dried cherries
1 (11 ounce) bag white chocolate chips

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

SUGAR COOKIES WITH PISTACHIO AND DRIED CHERRIES



Sugar Cookies with Pistachio and Dried Cherries image

Provided by Robin Miller : Food Network

Categories     dessert

Time 56m

Yield 8 servings

Number Of Ingredients 4

1 (8-ounce) roll refrigerated sugar cookie dough
1/2 cup pistachios, lightly chopped
1/2 cup dried cherries
1 (11-ounce) bag white chocolate chips

Steps:

  • Preheat the oven to 350 degrees F.
  • 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 thick rounds. Transfer cookies to a baking sheet.
  • Bake 7 to 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 bowl over simmering water.
  • When cookies are cool, dip bottom half of cookies into melted white chocolate and place on waxed or parchment paper to cool.

CHERRY PISTACHIO SLICE-AND-BAKE COOKIES



Cherry Pistachio Slice-and-Bake Cookies image

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

2 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup sugar
6 tablespoons unsalted butter, at room temperature
1/4 cup canola oil
2 large eggs
1 teaspoon vanilla extract
1/4 cup dried cherries, chopped
2 ounces dark chocolate (60%-70% cacao), chopped
Vegetable oil cooking spray
1/2 cup pistachios, finely chopped

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 SLICE & BAKE COOKIES



Cherry Pistachio Slice & Bake Cookies image

Adapted from Yankee magazine. I think these cookies are just lovely and am hoping to make them this year. The pistachios provide lovely green specks of color, so although they would still taste nice with a different nut, you would lose the green-red holiday effect if you substitute. Sanding sugar is the coarse, sparkly sugar that is used to decorate cookies - unlike ordinary sugar, the crystals will stay whole and look like clear sparkly sprinkles on the cookie edges (you can also use red or green). Plan ahead as the dough must chill overnight.

Provided by HeatherFeather

Categories     Dessert

Time P1DT15m

Yield 4 dozen, 48 serving(s)

Number Of Ingredients 8

1 cup unsalted butter, at room temperature (2 sticks)
1/2 cup granulated sugar
1/4-1/2 teaspoon salt
1 large egg, separated
2 1/4 cups all-purpose flour
1/2 cup pistachio nut, roughly chopped
1 cup candied red cherries, chopped
1/3 cup white sparkly sanding sugar

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.

Nutrition Facts : Calories 77.3, Fat 4.6, SaturatedFat 2.5, Cholesterol 14.6, Sodium 14.2, Carbohydrate 8.3, Fiber 0.3, Sugar 3.6, Protein 1

CHERRY PISTACHIO COOKIES



Cherry Pistachio Cookies image

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

1 cup unsalted butter, softened
1-1/2 cups confectioners' sugar
1 large egg
4 teaspoons grated orange zest
2-1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon cream of tartar
1-1/2 cups chopped dried cherries or cranberries
1/2 cup chopped pistachios
8 ounces white baking chocolate, melted

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.

PISTACHIO AND DRIED-CHERRY BISCOTTI



Pistachio and Dried-Cherry Biscotti image

Provided by Karen DeMasco

Categories     Breakfast     Brunch     Dessert     Christmas     Easter     Picnic     Low Fat     Low Cal     Mother's Day     Father's Day     New Year's Day     Dried Fruit     Cherry     Pistachio     Birthday     Healthy     Christmas Eve     Party     Bon Appétit     Kidney Friendly

Yield Makes about 4 dozen

Number Of Ingredients 14

2 cups unbleached all-purpose flour
1 cup sugar
1/2 cup old-fashioned oats
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
2 large eggs
3 tablespoons vegetable oil
1 tablespoon orange zest
2 teaspoons lemon zest
1 1/2 teaspoons vanilla extract
1/2 teaspoon almond extract
1 cup dried cherries
1 cup unsalted, shelled pistachios

Steps:

  • Preheat oven to 350°F. Line a large rimmed baking sheet with parchment paper. Combine first 6 ingredients in the bowl of a stand mixer fitted with a paddle. Blend on low speed for 30 seconds. Meanwhile, in a separate bowl, whisk together eggs and next 5 ingredients. Add egg mixture to flour mixture; beat until combined. Fold in cherries and pistachios.
  • Transfer dough to a lightly floured surface; divide in half. Using floured hands, shape each dough half into a 16"-long log. Brush off excess flour; transfer logs to prepared sheet, spaced 5" apart. Flatten each log into a 2"-wide strip. Bake, rotating sheet halfway through, until browned and set, about 30 minutes. Transfer to a rack; let cool for 15 minutes. Reduce oven to 250°F and arrange 1 rack in top third of oven and 1 rack in bottom third.
  • Line a second baking sheet with parchment paper. Transfer biscotti to a work surface. Using a serrated knife, cut each strip diagonally into 1/3"-thick slices. Arrange slices, cut side down, on baking sheets. Bake biscotti, rotating baking sheets halfway through, until crisp, about 40 minutes. Transfer baking sheets to racks; let cool. DO AHEAD: Can be made 3 days ahead. Store in an airtight container at room temperature.

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