Ingredients
Scale
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup chopped pistachios
- ½ cup chopped cherries (fresh, frozen, or dried)
- ½ cup powdered sugar (for rolling)
Instructions
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a large mixing bowl, beat the butter and sugar together until light and fluffy.
- Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- Fold in the chopped pistachios and cherries until evenly distributed.
- Cover the dough and refrigerate for 30 minutes to firm up.
- Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
- Scoop tablespoon-sized portions of dough and roll them into balls.
- Coat each dough ball generously in powdered sugar.
- Place them on the prepared baking sheet, spacing them 2 inches apart.
- Bake for 10–12 minutes, until the cookies are slightly golden at the edges and crinkled on top.
- Allow the cookies to cool on the sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
Use unsalted pistachios for a balanced flavor.
If using frozen cherries, make sure to dry them before mixing to avoid excess moisture.
For added flavor, mix in a little lemon or orange zest.
These cookies stay soft and chewy for several days if stored properly.
- Prep Time: 20
- Cook Time: 12