Cherry Pistachio Cookies

Garrison Wayne


The combination of dried cherries, pistachios, and lemon zest are an absoluteley divine medley of flavors. These cookies are mostly mixed by using your hands. This makes for a completely homogenous dough. The cookies are baked in a slow oven, similar to shortbread. These are soft textured and adequately sweet. You will notice that less sugar is used here. The cherries natural sugar will compensate for that. This is a very special cookie, indeed!......and really quite easy.


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28 good sized cookies
20 Min
1 Hr


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1/4 c
all purpose flour
1/4 c
pistachios, no salt, roasted
1/3 c
dried cherries, unsweetened, chopped
2/3 c
zest of 1/2 lemon
1/2 tsp
kosher salt
1/2 tsp
baking soda
2 stick
butter, unsalted
1 3/4 c
1 large
1/3 c
pistachios, unsalted, roasted

How to Make Cherry Pistachio Cookies


  • 1Grind the 1/4 cup flour with the 1/4 cup pistachios in a mini chopper or a clean coffee grinder until a coarse meal is achieved. Transfer to a large mixing bowl.
  • 2Chop the cherries and add to bowl. Mix and separate the cherry pieces. I do this with clean hands.
  • 3Add the sugar and zest. Rub into the mix with fingertips to infuse all the flavors.
  • 4Stir in the salt and soda with a fork.
  • 5Knead in, by hand, the flour, butter, egg, and remaining pistachios.
  • 6Form 1 1/2 inch balls of dough and place on an ungreased cookie sheet. Leave room for spreading out. Flatten each ball with the tines of a fork.
  • 7Bake in a 325 degree oven for 18 minutes or until slightly browned and set. Rest 2 minutes before transferring to a rack to cool completely. Store airtight. Makes 28 cookies.

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