Cherry Pistachio Slice & Bake Cookies: A Festive Delight

I remember Christmases at my grandmother’s house, a symphony of scents and flavors swirling through the air. Among the treasured sweets that lined her holiday table, were these charming cherry pistachio cookies, little jewels of red and green amidst a sea of brown. The crisp, buttery shortbread, studded with sweet cherries and earthy pistachios, always felt like the essence of Christmas magic, a perfect bite of nostalgia that I try to recreate every year.

Recipe Overview

• Prep Time: 15 minutes + 8 hours chilling
• Cook Time: 12-15 minutes
• Total Time: 8 hours 30 minutes
• Yields: 4 dozen
• Serves: 48
• Dietary Type: Vegetarian

Ingredients

• 1 cup unsalted butter, at room temperature (2 sticks)
• ½ cup granulated sugar
• ¼ – ½ teaspoon salt
• 1 large egg, separated
• 2 ¼ cups all-purpose flour
• ½ cup pistachio nuts, roughly chopped
• 1 cup candied red cherries, chopped
• ⅓ cup white sparkly sanding sugar

Equipment Needed

• Mixer
• Wooden spoon
• Wax paper
• Cookie sheets
• Parchment paper (optional)
• Cutting board
• Cooling racks

Instructions

1. In a large bowl, cream together the softened butter, granulated sugar, and salt using a mixer until light and fluffy.
2. Separate the egg. Add the egg yolk to the butter mixture and beat well until combined. Cover the egg white and chill for later use in the recipe.
3. Add the all-purpose flour and chopped pistachio nuts to the bowl. Using a wooden spoon (not the mixer, to prevent toughening the dough), stir until just blended.
4. Now, add the chopped candied red cherries. This step requires a little elbow grease, as the dough will be firm. Use your clean hands or the wooden spoon to blend the cherries into the dough evenly. The dough should be uniformly distributed with cherries and pistachios.
5. Divide the dough in half. Roll each portion into a log approximately 1 1/2 – 2 inches in diameter. Wrap each log tightly in wax paper, sealing the ends securely.
6. Chill the wrapped dough logs in the refrigerator for at least 8 hours, or preferably overnight. This chilling period is crucial for the dough to firm up, making it easier to slice and preventing the cookies from spreading too much during baking.
7. When ready to bake, preheat your oven to 350°F (175°C). Line cookie sheets with parchment paper for easy release and cleanup, or grease the sheets lightly.
8. Prepare a pan that is large enough to roll the cookie logs in. Sprinkle the white sparkly sanding sugar evenly across the bottom of the pan.
9. Remove one of the chilled dough logs from the refrigerator. Unwrap the log and lightly brush it with the chilled egg white.
10. Roll the egg-washed log in the sanding sugar, ensuring that the entire surface is well-coated. The egg white acts as a glue, helping the sugar adhere to the dough.
11. Place the sugar-coated log on a cutting board. Using a sharp knife, slice the log into ½-inch thick rounds.
12. Arrange the cookie slices on the prepared cookie sheets, leaving a little space between each cookie to allow for slight spreading.
13. Bake the cookies for 12-15 minutes per batch, or until the edges are lightly golden brown. Keep a close eye on them, as baking times may vary depending on your oven.
14. Remove the baked cookies from the oven and transfer them to cooling racks to cool completely.

Expert Tips & Tricks

• Room temperature butter is key: Make sure your butter is truly softened, but not melted. This ensures a smooth, creamy dough that holds its shape during baking.
• Don’t overmix the dough: Overmixing after adding the flour can develop the gluten, resulting in a tougher cookie. Mix just until the ingredients are combined.
• Chill the dough properly: The overnight chill is essential for preventing the cookies from spreading too thin during baking and for developing a richer flavor. If you’re short on time, you can try chilling for a minimum of 4 hours, but overnight is ideal.
• Use a sharp knife for slicing: A sharp knife will ensure clean, even slices and prevent the cookies from crumbling.
• If your dough is too hard to slice: Let it sit at room temperature for 5-10 minutes to soften slightly.
• For a more intense pistachio flavor: Toast the pistachios lightly before chopping. This brings out their natural oils and enhances their flavor.
• Substitute almond extract for vanilla: For a subtle almond note that complements the pistachios. Use about 1/2 teaspoon.
• Freeze dough for later: These slice and bake cookies are perfect for making ahead. The dough logs can be frozen for up to 2 months. Just thaw them in the refrigerator overnight before slicing and baking.

Serving & Storage Suggestions

These Cherry Pistachio Slice & Bake Cookies are perfect served as part of a holiday cookie platter, alongside a cup of hot cocoa or tea, or simply enjoyed as a sweet treat any time of year.

To store, keep the cooled cookies in an airtight container at room temperature. They will stay fresh for up to 5 days. For longer storage, you can freeze the baked cookies for up to 2 months. Thaw them at room temperature before serving.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	77 kcal	N/A
Calories from Fat	41 kcal	N/A
Total Fat	4.6g	7%
Saturated Fat	2.5g	12%
Cholesterol	14.6mg	4%
Sodium	14.2mg	0%
Total Carbohydrate	8.3g	2%
Dietary Fiber	0.3g	1%
Sugars	3.6g	N/A
Protein	1g	2%

Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Variations & Substitutions

• Different nuts: While pistachios add a lovely green hue, feel free to experiment with other nuts like almonds, walnuts, or macadamia nuts.
• Dried cranberries: Substitute dried cranberries for the candied cherries for a slightly tart and chewy variation.
• Citrus zest: Add a teaspoon of orange or lemon zest to the dough for a bright, citrusy flavor.
• Chocolate chips: Incorporate mini chocolate chips for a touch of chocolate decadence.
• Gluten-free: Use a gluten-free all-purpose flour blend to make these cookies gluten-free. You might need to add a little extra liquid (like milk or water) if the dough seems too dry.
• Vegan: Substitute the butter with vegan butter and the egg yolk with applesauce or a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water). For the egg wash, use plant-based milk.

FAQs (Frequently Asked Questions)

Q: Can I use salted butter instead of unsalted butter?
A: Yes, you can, but reduce the amount of added salt in the recipe to 1/8 teaspoon.

Q: Why do I need to chill the dough?
A: Chilling the dough helps to prevent the cookies from spreading too thin during baking and also allows the flavors to meld together.

Q: Can I freeze the cookie dough?
A: Absolutely! Wrap the dough logs tightly in plastic wrap and then in foil, and freeze for up to 2 months. Thaw in the refrigerator overnight before slicing and baking.

Q: My cookies spread too much. What did I do wrong?
A: This could be due to several factors, such as using butter that was too soft, not chilling the dough long enough, or overmixing the dough.

Q: Can I make these cookies without sanding sugar?
A: Yes, you can omit the sanding sugar, but it does add a nice sparkle and crunch to the edges of the cookies.

Final Thoughts

These Cherry Pistachio Slice & Bake Cookies are more than just a treat; they’re a little piece of holiday joy. They’re easy to make, bursting with festive flavors, and perfect for sharing. I encourage you to try this recipe and create your own cherished memories. Don’t hesitate to experiment with different variations and make them your own. And if you do, be sure to share your creations and feedback – I’d love to hear how they turned out! Pair them with a steaming mug of spiced cider for the ultimate holiday experience.