Cindy's Favorites

CHERRY PISTACCHIO COOKIES
Cynthia Salvato

Basil Pesto
Blueberry Compote
Cherry Pistachio Cookies
Chocolate Macadamia Nut Tart
Christmas Stollen w/Marzipan
Cocoa Pasta w/ Porcini Sauce
Cod - Tomato/Olive/Caper Sauce
Gazpacho
Insalata con Quattro Formaggi
Lime Ginger Pots de Creme
Mike's Polenta
Nectarines in Prosecco
Orange Walnut Biscotti
Oven Roasted Sausage & Grapes
Panettone Bread Pudding
Pasta Foriana
Pasta With Italian Tuna
Peach and Blueberry Strudel
Pineapple Blackberry Flambé
Plum Cake w/ Almond Streusel
Pollo Spezzato
Roasted Asparagus - Prosciutto
Semifreddo di Limone
Torta di Ricotta
Venda Ravioli & Tortelloni
Warm Peaches with Prosciutto
Zaletti
Zuppa di Polpette
Total time: 35 minutes
Active time: 20 minutes
  • 2 sticks unsalted butter, softened,
  • ½ cup granulated sugar
  • ½ teaspoon salt
  • 1 large egg, separated
  • 2 ¼ cups all purpose flour
  • ½ cup pistachio nuts, roughly chopped
  • 1-8 ounce container glazed red cherries

In a large bowl of an electric mixture, cream together the butter, sugar and salt. Beat in the egg yolk; mix well. Cover and refrigerate the egg white for finishing the cookies. Add the flour and pistachios, blend until just combined on low speed. Remove from the mixer and with a strong spoon, or your hands, mix in the cherries. Divide the dough in half and roll each piece into a log about 10-inches long; wrap in plastic and chill over night.

To finish the cookies:

  • 1/3 cup coarse granulated sugar

Adjust the oven rack to the center shelf and preheat to 350 degrees. Lightly grease a baking sheet; set aside. Pour the sugar onto a piece of wax paper or aluminum foil. Lightly brush the egg white over the surface of the log; press and roll the log into the coarse sugar; transfer to a cutting board. Using a sharp knife slice the log in ½ inch slices; transfer to a cookie sheet and bake 12 to 15 minutes. Cool completely and store in an airtight container or freeze.

Yields 6 dozen cookies

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