Ingredients
Method
Step-by-Step
- Heat the oven to 350°F (175°C) and line baking sheets with parchment paper.
- Beat the softened butter and 1/2 cup powdered sugar for 1–2 minutes, until smooth and creamy. Mix in the vanilla extract and optional almond extract.
- Whisk the flour and salt together in a separate bowl. Add the dry mixture to the butter mixture and mix just until a soft dough forms.
- Fold in the finely chopped pistachios and dried tart cherries until evenly distributed. Chill the dough for about 30 minutes if it feels soft or sticky.
- Scoop approximately 1 tablespoon of dough for each cookie and roll it into a 1-inch ball. Arrange the balls on the prepared baking sheets.
- Bake for 12–15 minutes per tray, until the bottoms are lightly golden while the tops remain pale. Do not overbake.
- Cool the cookies on the baking sheet for 5 minutes, then transfer them to a wire rack. While slightly warm, roll them in powdered sugar; after they cool completely, roll them a second time.
Notes
Use unsalted pistachios when possible. Dried tart cherries are recommended because they add cherry flavor without excess moisture. If using glacé or maraschino cherries, drain and pat them very dry before chopping. Store fully cooled cookies in an airtight container.
