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
• Dry cherries extremely well to maintain delicate texture.
• 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.
• 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.