Sour Cherry Pistachio Cookies
Serves: 36 cookies
  • ½ cup sugar
  • 1 tsp finely grated lemon zest
  • ½ cup unsalted butter, at room temperature
  • 1 egg yolk
  • 2 tsp lemon juice
  • 1-1/2 cups flour
  • ¼ tsp salt
  • ½ cup chopped shelled pistachios
  • ½ cup chopped dried sour cherries
  • 3 Tbsp turbinado sugar
  1. In a small bowl, combine sugar with lemon zest.
  2. In another bowl, beat butter with lemon sugar until light and fluffy. Beat in egg and lemon juice. Mix in flour and salt to form a smooth dough. Mix in pistachios and cherries. Divide in half. Form each into a 1-1/2 inch log, flattening each side to form a rectangle.
  3. Spread turbinado sugar over wax paper. Press sides of rectangle log to adhere. Wrap in plastic wrap and refrigerate until firm, about 1 hour.
  4. Cut into ¼-inch thick slices. Arrange 1 inch apart on parchment lined baking sheets. Bake in preheated 350ºF oven until golden, about 14 minutes. Let cool on sheets for 5 minutes, then transfer to wire racks until completely cool.
Recipe by Eat In Eat Out at