Ingredients
Scale
- 1 cup unsalted butter, softened
- ¾ cup powdered sugar
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- ½ cup finely chopped pistachios
- ½ cup chopped dried cherries
- ¼ tsp salt
Instructions
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a large bowl, beat the softened butter and powdered sugar with an electric mixer until light and fluffy, about 2–3 minutes.
- Add the vanilla extract and mix until fully incorporated.
- In a separate bowl, whisk together the all-purpose flour and salt. Gradually add the flour mixture to the butter mixture, mixing slowly until a smooth dough forms.
- Gently fold in the chopped pistachios and dried cherries until evenly distributed.
- Scoop 1-tablespoon portions of dough and roll them into balls. Place the balls on the prepared baking sheets, spaced about 2 inches apart.
- Bake for 12–15 minutes, or until the edges are lightly golden. Centers may appear slightly soft.
- Cool the cookies on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
- Once cooled, roll each cookie lightly in powdered sugar for a delicate finish.
Notes
For a slight flavor twist, add a pinch of cinnamon or cardamom.
Dough can be chilled for 15–20 minutes to help maintain shape during baking.
Store baked cookies in an airtight container for up to one week.
- Prep Time: 15
- Cook Time: 15