Savoring Rhode Island with Cindy Salvato - Cherry Pistachio Cookies

Cherry Pistachio Cookies
Cynthia Salvato

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