This buttery, simple cookie starts with a pound cake mix and includes tart dried cherries and delectable pistachios.
Cookie lovers fall into two camps: dunkers and non-dunkers. My family comes from a long line of dunkers because we also love coffee, and cookies and coffee are a marriage made in heaven. So, this year, instead of the usual cutout cookies, I was intrigued to try this recipe from Tastefully Simple® for Cherry and Pistachio Cookies.
Because this recipe starts with the TS Absolutely Almond pound cake mix, the prep takes just a few minutes. You’ll have these delightful buttery cookies next to your coffee mug in no time. Let’s get baking.
To make Cherry and Pistachio Cookies, which yields 24 cookies, you’ll need these ingredients:
1 package Absolutely Almond pound cake mix
½ cup chopped dried cherries
½ cup chopped shelled pistachios
½ cup softened butter
2 large eggs, beaten
Because I didn’t have the TS pound cake mix, I subbed with Betty Crocker pound cake mix and added 1 teaspoon of almond extract. The flavor turned out comparable to the TS mix, but the cookies spread a little more than I anticipated; we’ll look at that in a minute.
You also could swap dried cranberries for the cherries without a problem.
Follow these directions to make Cherry and Pistachio Cookies
Combine all ingredients in a large bowl and mix until a dough is formed. I’d recommend mixing this by hand using a wooden or heavy plastic spoon.
Divide dough in half. Place each half on a sheet of parchment or wax paper. Form into an 8-inch log and roll up in paper to refrigerate at least 2 hours.
Preheat oven to 350 degrees F. Using a sharp knife, slice each log into 12 slices and place 2-inches apart on a large, greased baking sheet. (You also could line the sheet with parchment paper.)
Bake 12 to 14 minutes or until lightly browned on edges. Let cookies cool on the pan for 2 minutes before transferring to a rack. Cool completely. Store in an airtight container or freeze in a zip-top bag.
Cookie baking tips
As I mentioned, the cookies seemed to spread more than those in the original recipe photo. It may have been due to the difference in cake mixes. I also mixed the cookies using my Kitchenaid®, and if flour is overworked, gluten develops too much, which could cause dough to become too elastic and spread when baked.
Shirley O. Corriher, author of Kitchenwise: Essential Food Science for Home Cooks, in her chapter about cookies noted that cookies made with butter can spread when there’s too high a ratio of fat to flour. Using a little shortening — of course, you cut back on the butter in recipe — can help prevent cookies from spreading.
So, next time, I’ll mix in the ingredients by hand. And I wouldn’t recommend plastic wrap for the dough as it sits in the refrigerator.
I noticed the dough seemed to stick to the plastic wrap after refrigerating. A way to fix might have been to chill for another hour or to mix in additional flour until the dough was less “wet.” Next time, I’ll also try wax paper or parchment to wrap the dough.
The joy of a simple cookie
These Cherry and Pistachio Cookies are so comforting to me; I can’t help but think of my Dad in his chair with a mug of coffee and a plate of three or four cutout cookies on the side table in our living room. Strong memories are often tied to holiday foods, which is why I think this year I’ve been so into baking. Each time I get out the baking sheets and a few pantry items, it’s a way to connect with Mom, Dad, and Grandma Dorothy.
I hope you’ll create some lasting memories in the kitchen this year with your family. Happy holidays!
About the blog
Three Women in the Kitchen is an award-winning food blog offering today’s home cooks comforting, hearty recipes with a personal touch. The website also pays tribute to Deborah’s mother, Katie Reinhardt, and paternal grandmother, Dorothy Reinhardt (the “three women” in the kitchen). Whether you’re an experienced or a novice cook, you’ll find inspiration here to feed your families and warm your heart. Subscribe today so you won’t miss a single delicious detail.
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