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« Recipe: Cherry Pistachio Cookies »

Cherry Pistachio Cookies

Adopted from

Yield: approximately 3 dozen


1 1/2 c all-purpose flour

3/4 c unsalted butter

1/4 c sugar

1 egg

1/2 c shelled and unsalted pistachios, chopped

1/2 c dried cherries

zest of one orange or lemon

1/4 t salt

course sugar 


Preheat oven to 350 degrees F

In the bowl of a stand mixer, beat the butter, sugar and zest together on medium speed until well combined. Reduce the speed and add the egg, then the flour and salt until the mixture just comes together. Stir in the cherries and pistachios.

Divide the dough in half, rolling each section into a log about 2 inches in diameter. Roll in plastic wrap, then chill at least one hour before baking (or freeze for later use).

When ready to bake, line two baking sheets with parchment paper. Slice dough into pieces about 1/2 inch thick, then roll the edges of each piece in a bowl of course sugar before placing on cookies sheet.

Bake for 15-20 minutes or until cookies are golden brown around the edges. Transfer parchment to a cooling rack and allow to cool completely before storing in an airtight container.