I’ve always had a soft spot for small, delicate cookies that pack a big punch of flavor. Pistachio Cherry Meltaways are one of those treats that instantly bring a smile to my face. I remember the first time I made these cookies—they were for a small holiday gathering, and as soon as they came out of the oven, the aroma of buttery pistachios and sweet cherries filled the kitchen. The moment someone took a bite and their eyes lit up, I knew these cookies were special. Since then, they’ve become my go-to recipe whenever I want to impress guests or simply enjoy a quiet moment with a cup of tea.
What makes these meltaways irresistible is their perfect balance of flavors and textures. The tender, buttery cookie melts in your mouth, while the pistachios add a subtle crunch, and the cherries bring a gentle sweetness that complements the nutty flavor beautifully. You’ll love these cookies because they feel luxurious yet are surprisingly easy to make. They’re perfect for gifting in beautiful tins, serving at parties, or enjoying as a personal treat.
These cookies are also incredibly versatile. You can swap pistachios with other nuts, such as almonds or cashews, or use different dried fruits if you prefer. They can be made slightly larger for a more decadent bite or kept small for delicate, tea-time treats. Additionally, they store well, making them perfect to prepare in advance for special occasions or just to have on hand for whenever a sweet craving hits.
Another reason to love Pistachio Cherry Meltaways is that they’re affordable. You don’t need any exotic ingredients or expensive equipment. With just a few pantry staples and some simple additions like chopped pistachios and dried cherries, you can create something that feels gourmet without breaking the bank.
Ingredients for Pistachio Cherry Meltaways
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1 cup unsalted butter, softened
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¾ cup powdered sugar
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1 tsp vanilla extract
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2 cups all-purpose flour
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½ cup finely chopped pistachios
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½ cup chopped dried cherries
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¼ tsp salt
How to Prepare Pistachio Cherry Meltaways
Making Pistachio Cherry Meltaways is a delightful experience because the process is as enjoyable as the cookies themselves. The steps are straightforward, and the results are consistently tender, buttery cookies that practically melt in your mouth.
Step-by-Step Instructions
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Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper. This ensures your cookies bake evenly and prevents sticking.
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Cream the butter and sugar: In a large mixing bowl, use an electric mixer to beat the softened butter and powdered sugar together until the mixture is light and fluffy. This usually takes about 2–3 minutes and creates the perfect base for meltaway cookies.
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Add vanilla extract: Pour in the vanilla extract and mix until fully incorporated. The vanilla enhances the overall flavor of the cookies.
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Combine dry ingredients: In a separate bowl, whisk together the all-purpose flour and salt. Gradually add the flour mixture to the creamed butter, mixing slowly to avoid flour clouds and to ensure a smooth, even dough.
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Fold in pistachios and cherries: Gently fold in the finely chopped pistachios and dried cherries using a spatula. Make sure the nuts and fruit are evenly distributed throughout the dough for consistent flavor in every bite.
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Shape the cookies: Scoop out small portions of dough, roughly 1 tablespoon each, and roll them into balls. Place them on the prepared baking sheets, spacing them about 2 inches apart to allow for slight spreading during baking.
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Bake: Place the baking sheets in the preheated oven and bake for 12–15 minutes, or until the edges just begin to turn golden. The centers may still appear slightly soft, but they will firm up as they cool.
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Cool and coat with powdered sugar: Allow the cookies to cool on the baking sheets for 5 minutes, then transfer them to a wire rack. Once completely cooled, roll the cookies lightly in powdered sugar for a delicate, snowy finish.
Quick and Easy Tips
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Make sure your butter is softened but not melted for optimal texture.
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Chopping pistachios finely ensures they blend seamlessly into the dough.
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Use high-quality dried cherries for the best flavor.
Customizable Options
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Swap pistachios with almonds, walnuts, or cashews.
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Replace cherries with cranberries, raisins, or chopped dried apricots.
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Add a pinch of cinnamon or cardamom for a subtle twist.
Popular with Many People
Pistachio Cherry Meltaways are adored by children and adults alike because of their soft, melt-in-your-mouth texture and perfectly balanced sweetness. They are a hit at holiday parties, bake sales, and family gatherings. Because they can be made ahead of time and stored for days without losing flavor, they are a reliable crowd-pleaser.
Print
Pistachio Cherry Meltaways
Pistachio Cherry Meltaways are tender, buttery cookies that melt in your mouth with every bite. The combination of nutty pistachios and sweet dried cherries creates a perfectly balanced flavor. These cookies are ideal for holidays, special occasions, or simply as a delightful everyday treat.
- Total Time: 30 minutes
- Yield: 24 1x
Ingredients
- 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
FAQs – Pistachio Cherry Meltaways
Q: Can I make these cookies ahead of time?
A: Yes! The dough can be prepared up to 2 days in advance and stored in the refrigerator. Once ready, simply shape and bake the cookies as directed. The baked cookies can also be stored in an airtight container for up to one week.
Q: Can I freeze the dough or baked cookies?
A: Absolutely. You can freeze the cookie dough balls on a baking sheet for up to 3 months. When ready to bake, thaw them slightly and bake as usual. Baked cookies can be frozen as well; just wrap them tightly and store for up to 2 months.
Q: Can I substitute the pistachios or cherries?
A: Yes, this recipe is versatile. Try almonds, walnuts, or cashews in place of pistachios. For the fruit, dried cranberries, raisins, or apricots work beautifully.
Q: How do I prevent the cookies from spreading too much?
A: Ensure your butter is softened but not melted. Chilling the dough for 15–20 minutes before baking can also help maintain the cookie shape.
Q: Can I make these cookies gluten-free?
A: Yes, you can use a 1-to-1 gluten-free baking flour blend. Keep in mind that texture may vary slightly, but the cookies will still be tender and delicious.
Q: Do I have to roll the cookies in powdered sugar?
A: Rolling in powdered sugar is optional but highly recommended. It adds a delicate sweetness and gives the cookies a classic meltaway appearance.