Pistachio Cherry Meltaway Cookies Food

PISTACHIO MELTAWAY COOKIES

Steps:

• Add butter to a standmixer and beat until fluffy.
• Add the 1/2 cup of powdered sugar, pudding packet, and flour.
• Mix until combined. Add in the extract. The batter with not be too sticky.
• Remove batter and place it into plastic wrap and wrap.
• Place in the fridge for 1 hour.
• When you are ready to bake, preheat the oven to 350 degrees.
• Line the baking sheet with parchment paper.
• Using a tablespoon cookie scoop, measure out one 1 tablespoon of dough and roll it into a ball.
• Bake for 9-11 minutes or until edges are slightly golden brown.
• Allow cookies to firm for 5 minutes.
• Dip them in additional powdered sugar & insert a small candy heart into each. Enjoy!

PISTACHIO CHERRY MELTAWAYS

Steps:

• In a stand mixer, beat the butter until fluffy. Add the powdered sugar, pudding mix, and flour. Mix until combined. The mixture may seem dry at first but will come together after beating.
• Add the almond extract and green food coloring if you want the cookies with a brighter green color.
• Finely chop the maraschino cherries. Using a paper towel pat the cherries removing all of the juice and excess liquid. You want to make sure you dry all of the red juice or you may turn your cookies a not so pretty color. Gently mix in the chopped cherries being careful not to overmix because the color will start to bleed.
• Wrap the dough in plastic wrap and place in the freezer for 30-60 minutes or until firm.
• Preheat oven to 350 degrees and line a cookie sheet with parchment paper.
• Take a tablespoon of dough and roll into a ball. Place cookie on the cookie sheet and repeat with the remaining dough.
• Bake for 9-11 minutes. Remove from the oven and let the cookies cool on the cookie sheet. Once completely cooled sprinkle or roll cookies with additional powdered sugar.

CHERRY PISTACHIO COOKIES

Steps:

• In a large bowl, cream butter and confectioners' sugar until light and fluffy. Beat in egg and orange zest. In another bowl, whisk flour, baking soda and cream of tartar; gradually beat into creamed mixture. Stir in cherries and pistachios., Divide dough in half ; shape each into an 11-in.-long roll. Wrap in plastic; refrigerate at least 2 hours or until firm., Preheat oven to 375°. Unwrap and cut dough crosswise into 1/2-in. slices. Place 2 in. apart on ungreased baking sheets. Bake 8-10 minutes or until edges are light golden brown. Remove from pans to wire racks to cool completely. Frost cookies with melted white chocolate; let stand until set., To Make Ahead: Dough can be made 2 days in advance. Wrap in plastic and place in a resealable bag. Store in the refrigerator., Freeze option: Place wrapped rolls in a resealable plastic freezer bag and freeze. To use, unwrap frozen logs and cut into slices. If necessary, let dough stand 15 minutes at room temperature before cutting. Bake as directed, increasing time by 1-2 minutes. Decorate as directed.

PISTACHIO CHERRY COOKIES

Steps:

• Preheat oven to 375.
• Combine cookie mix, butter and egg. Add pistachios, cherries and white chocolate chips; mix well.
• Wrap in parchment paper and chill in refrigerator 1 hour.
• Use small cookie scoop to form balls.
• Bake on parchment paper for 11-13 minutes or until golden brown.

PISTACHIO MELT AWAYS

Steps:

• In large bowl blend sugar, butter, shortening, almond extract, eggs, pudding mix, and food color.
• Add flour, soda and salt. Mix well.
• Chill for 1 hour.
• Heat oven to 375. Shape into 1-inch balls, roll in sugar. Place on ungreased cookie sheets leaving 2 inches between coookies. Bake 8 - 10 minutes Immediately remove from sheets and cool on racks.
• Preparation time includes chill time.