Pistachio And Cherry Wedding Cookie Recipes

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

Ingredients

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.

PISTACHIO AND CHERRY MEXICAN WEDDING CAKES

Pistachio and Cherry Mexican Wedding Cakes image

Provided by Susan Feniger

Categories Cake Cookies Fruit Nut Dessert Bake Christmas Wedding Cherry Pistachio Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher

Yield Makes about 80 cookies

Number Of Ingredients 8

Ingredients

2 cups (4 sticks) unsalted butter, room temperature
1 cup powdered sugar plus more for coating
2 tablespoons vanilla extract
1 teaspoon salt
1 cup shelled unsalted natural pistachios (about 4 ounces), chopped
1 cup dried tart cherries or dried cranberries
3 1/3 cups sifted cake flour
1 2/3 cups sifted all purpose flour

Steps:

Preheat oven to 350°F. Butter 3 heavy large baking sheets. Using electric mixer, beat 2 cups butter and 1 cup powdered sugar in large bowl until light and fluffy. Beat in vanilla and salt, then pistachios and cherries. Using spatula, stir in all flour (do not overmix dough).
Shape dough by generous tablespoonfuls into football-shaped ovals. Place on prepared sheets, spacing 1 inch apart. Bake cookies, 1 sheet at a time, until bottoms just begin to color, about 16 minutes. Cool cookies on sheets 10 minutes before coating.
Pour generous amount of powdered sugar into medium bowl. Working with 5 or 6 warm cookies at a time, add cookies to bowl of sugar; gently turn to coat thickly. Transfer cookies to sheet of waxed paper. Repeat to coat cookies with sugar again; cool completely. do ahead Can be made 4 days ahead. Store airtight at room temperature.

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

Ingredients

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 CHERRY WEDDING COOKIE

Pistachio and Cherry Wedding Cookie image

I found another recipe and on another site...It sounded so good, but a couple measurements were off and I added some orange zest just for kicks and wow...it all worked out so well I couldn't wait to get it posted. Well, after I got all the powdered sugar off my chin...lol

Provided by Wendy Rusch

Categories Cookies

Number Of Ingredients 8

Ingredients

1 1/2 c pistachios, for added flavor toast these first, not necessary but highly recommended
1 1/2 c dried cherries (7 oz pkg)
2 c butter
2 c powdered sugar
1 tsp salt
2 Tbsp vanilla
1 Tbsp orange zest, fine, optional
4 c flour

Steps:

1. Preheat oven to 350...butter or spray 2 cookie sheets.
2. Place pistachios and cherries in food processor and process lightly until both are nicely chopped, do not over process you don't want powdered pistachios.
3. In a mixer bowl beat butter and powdered sugar until light and fluffy. Beat in vanilla and salt, then add pistachios, cherries and zest, if desired. Slowly beat flour into creamed mixture until just blended.
4. Shape generous tablespoons of dough into 2"x 1" logs. Place on cookie sheets 1" apart and bake one sheet at a time, 16 minutes or until just starting to turn a golden color around bottom edges.
5. Remove from oven, cool on pan for 10 min. then roll gently but generously in powdered sugar. Set onto wax paper to finish cooling. ENJOY!

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