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Recipe courtesy of Robin Miller
Sugar Cookies with Pistachio and Dried Cherries
Getting reviews...
- Level: Easy
- Total: 56 min
- Prep: 15 min
- Inactive: 30 min
- Cook: 11 min
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 410
- Total Fat
- 22 g
- Saturated Fat
- 10 g
- Carbohydrates
- 51 g
- Dietary Fiber
- 1 g
- Sugar
- 41 g
- Protein
- 5 g
- Cholesterol
- 11 mg
- Sodium
- 119 mg
- Level: Easy
- Total: 56 min
- Prep: 15 min
- Inactive: 30 min
- Cook: 11 min
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 410
- Total Fat
- 22 g
- Saturated Fat
- 10 g
- Carbohydrates
- 51 g
- Dietary Fiber
- 1 g
- Sugar
- 41 g
- Protein
- 5 g
- Cholesterol
- 11 mg
- Sodium
- 119 mg
Ingredients
Directions
- Preheat the oven to 350 degrees F.
- Open sugar cookie log and press into a rectangle on cutting board. Add pistachios and cherries, press into dough and then re-shape into a log. Slice into 1/4-inch thick rounds. Transfer cookies to a baking sheet.
- Bake 7 to 11 minutes, until golden around the edges. Transfer to wire racks to cool completely.
- While cookies are baking, melt white chocolate chips in a double boiler or bowl over simmering water.
- When cookies are cool, dip bottom half of cookies into melted white chocolate and place on waxed or parchment paper to cool.
