Cherry Pistachio Cookies

by Vicki Brunsvold, Tastemaker in Residence

Instructions

1 cup dried cherries

1 cup pistachios

1/4 cup light brown sugar, packed

1 cup butter, softened

1-1/2 cups sugar

2 LG eggs

1 tsp vanilla

2 tsp orange zest

1/2 tsp baking powder

1/2 tsp salt

3 cups flour

colored decorative sugar

Instructions

1. In a food processor, pulse together cherries, pistachios, and brown sugar to a fine crumb, taking care not to over-process, set aside.

2. Beat butter and sugar until light and fluffy, about 2 minutes.

3. Add eggs, vanilla, orange zest, baking powder, and salt, beating 1 more minute until combined

4. Slowly add flour, 1/2 cup at a time, beating until smooth.  Cover and chill in the fridge for 1 hour.

5. Divide dough in 1/2.  Put one portion between 2 12X12” sheets of parchment paper dusted with flour.  Roll out into a 1/8” thick square.  Repeat with the other portion.

6. Remove top parchment sheet and sprinkle 1/2 of the cherry mixture evenly across the dough.  

7. Tightly roll into one large log, using the parchment.  Repeat with another half.

8. Roll exterior of logs in decorative sugar, cover logs tightly, and refrigerate overnight or at least 4 hours.

9. Preheat over to 375 and line baking sheets with parchment paper.

10. Slice dough into 1/4-1/2”  cookies, arranging about an inch apart, baking until golden, 9-11”.