This is one of those recipes that I think really should not work, but it does. Even when mixing it together it seems like it really will not form edible cookies, but it does.
This is a very simple recipe that uses a few pantry ingredients and butter. It is a great option is you do not have eggs or milk, but want a sweet treat.
The color of the cookies makes this a great Christmas cookie recipe. However, you could also use green cherries or leave out the cherries and make them for St. Patrick’s Day. You do not really need a holiday excuse to make these cookies.
Cherry Pistachio Cookies
Ingredients
- 1 c. butter softened
- 1/2 c. powdered sugar
- 3.4 oz. instant pistachio pudding
- 1 2/3 c. all-purpose flour
- 1 1/2 tsp. almond extract
- 1/2 c. candied (glace) cherries, sliced or chopped
Instructions
- Using an electric mixer (easier if it is a stand mixer), beat the butter until light and fluffy.
- Mix powdered sugar, pudding mix, and flour into the butter until a very stiff, cohesive dough is formed.
- Add the almond extract and mix to distribute through the dough.
- Carefully fold in the cherries by hand…it is easier to actually use your hands to gently incorporate the cherries into the mixture, but you can also use a spoon, spatula, or danish whisk. Do NOT over mix or use cherries with too much moisture or else your dough will turn an unattractive purplish-brown color.
- Wrap dough in plastic wrap or place in a zippered plastic bag. Place the dough in the freezer for approximately 30 minutes.
- Preheat oven to 350 degrees F before removing the dough from the freezer.
- Scoop 1 to 1 1/2 Tbsp. of chilled dough and form a ball (it is easiest to use a serving/cookie scoop and push the dough into the scoop leaving it flat on the bottom).
- Place on a baking sheet lined with parchment paper.
- Bake for 10 to 12 minutes. Cookies should look set, but not browned.
- Allow cookies to cool completely on the cookie sheet.
- Sprinkle with powdered sugar, if desired.
Notes
You can use maraschino cherries instead of candied cherries. However, make sure to drain and dry the cherries as much as possible as the liquid will turn the dough into an unappetizing color.
