Pistachio Cherry Meltaways
Pistachio Cherry Meltaways are the kind of cookies that disappear faster than you expect. I started making them as a twist on classic meltaways, and it didn’t take long to realize that the balance of nutty pistachio and sweet cherry is what makes them special. The biggest lesson here was keeping everything delicate—overmix the dough or rush the baking, and you lose that signature “melts in your mouth” texture. Once I slowed down and handled the dough gently, these became one of my most requested cookies.
Ingredients
Cookie Dough
- 1 cup unsalted butter, softened
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
- ¼ teaspoon almond extract
- 2 cups all-purpose flour
- ¼ teaspoon salt
- ½ cup pistachios, finely chopped
- ½ cup maraschino cherries, finely chopped and very well dried
Powdered Sugar Coating
- 1 cup powdered sugar
- 2 tablespoons finely ground pistachios
- ¼ teaspoon almond extract (optional)
Instructions / Method
Step 1: Prepare the Cherries and Pistachios
Drain the maraschino cherries, chop them finely, and pat them very dry with paper towels. Finely chop the pistachios as well—smaller pieces blend better into the delicate dough.
Step 2: Make the Dough
In a large bowl, cream together:
- Butter
- Powdered sugar
Beat until smooth and creamy, not fluffy. Mix in:
- Vanilla extract
- Almond extract
Gradually add:
- Flour
- Salt
Mix just until combined. Fold in the chopped pistachios and cherries gently.
Step 3: Chill the Dough
Cover and refrigerate the dough for 30–45 minutes. Chilling helps the cookies hold their shape during baking.
Step 4: Shape the Cookies
Preheat oven to 325°F (165°C) and line baking sheets with parchment paper.
Scoop teaspoon-sized portions of dough and roll into smooth balls. Place them about 1½ inches apart on the baking sheets.
Step 5: Bake
Bake for 12–14 minutes, just until the bottoms are set. The tops should remain pale—these cookies should not brown.
Step 6: Coat While Warm
While the cookies are still warm, gently roll them in the powdered sugar mixture. Let them cool completely, then roll them a second time for that classic meltaway finish.
Preparation & Baking Time
- Prep Time: 20 minutes
- Chill Time: 30–45 minutes
- Bake Time: 12–14 minutes per batch
- Total Time: About 1½ hours
- Servings: 30–36 cookies
Tips for Perfect Pistachio Cherry Meltaways
- Dry the cherries thoroughly to protect the delicate texture.
- Chop pistachios finely so they don’t weigh the dough down.
- Bake low and slow for soft, tender cookies.
- Handle gently—overmixing ruins the meltaway effect.
- Double-roll in sugar for the best finish.
Serving Suggestions
Pistachio Cherry Meltaways are perfect for:
- Holiday cookie trays
- Afternoon tea or coffee
- Gift boxes and cookie tins
They’re especially nice paired with:
- Light tea
- Espresso
- Hot chocolate
Storage
- Room Temperature: Store in an airtight container for up to 5 days.
- Refrigerator: Keeps well for up to 7 days.
- Freezer: Freeze baked cookies for up to 2 months.
Variations to Try
Chocolate-Dipped Meltaways
Dip half of each cookie in melted dark or white chocolate.
Lemon Pistachio Cherry Meltaways
Add 1 teaspoon lemon zest to the dough for brightness.
Gluten-Free Version
Use a 1:1 gluten-free flour blend.
Extra-Nutty Version
Increase pistachios slightly and reduce cherries for a nuttier cookie.
Common Mistakes to Avoid
- Overbaking – dries out the cookies
- Warm dough shaping – leads to spreading
- Skipping the second sugar roll – less classic texture
- Large mix-ins – disrupt meltaway crumb
FAQs
Why didn’t my cookies melt in my mouth?
This usually happens if the dough was overmixed or baked too long.
Can I make the dough ahead of time?
Yes, the dough can be refrigerated for up to 48 hours.
Can I skip the almond extract?
Yes, but it enhances both cherry and pistachio flavors.
Can I use salted pistachios?
Yes, just reduce the added salt slightly.
Do these cookies travel well?
They’re delicate but hold up well when layered carefully with parchment.
A Delicate Cookie Worth Taking Your Time With
Pistachio Cherry Meltaways are soft, buttery, and quietly elegant. They don’t shout for attention, but once someone tries one, they always go back for another. If you enjoy cookies that feel refined yet comforting, these are absolutely worth adding to your baking rotation.
Pistachio Cherry Meltaways
Ingredients
- 1 cup unsalted butter softened
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
- ¼ teaspoon almond extract
- 2 cups all-purpose flour
- ¼ teaspoon salt
- ½ cup pistachios finely chopped
- ½ cup maraschino cherries finely chopped and very well dried
- Powdered Sugar Coating
- 1 cup powdered sugar
- 2 tablespoons finely ground pistachios
- ¼ teaspoon almond extract optional
Instructions
- Drain, finely chop, and pat cherries completely dry. Finely chop pistachios.
- Cream butter and powdered sugar until smooth and creamy.
- Mix in vanilla and almond extracts.
- Add flour and salt; mix just until combined.
- Gently fold in pistachios and cherries.
- Cover and chill dough for 30–45 minutes.
- Preheat oven to 325°F (165°C) and line baking sheets.
- Roll dough into teaspoon-sized balls and place 1½ inches apart.
- Bake 12–14 minutes until bottoms are set and tops remain pale.
- While warm, roll cookies in powdered sugar mixture.
- Cool completely, then roll again in sugar.
Notes
• Chop pistachios finely for even distribution.
• Do not overmix the dough.
• Bake low and avoid browning for true meltaway texture.
• Double sugar coating gives the classic finish.
