Chocolate, Cookies

Chocolate Cherry Pistachio Cookies

December 5, 2011
Welcome to my Dessert Countdown to Christmas!  
 
Starting today there are only 20 days until Christmas. 
Only 20 days to finish your Christmas shopping. 
Only 20 days to plan your Christmas meal.
Only 20 days until you sit by the tree and open presents with your family.
One thing that I am really excited about in these next 20 days is what I will be showing you on Krissy’s Creations.  For the past couple weeks I have been preparing the perfect list of baked goods to show you.  The list includes cookies, cupcakes, candies, and more!
And the best part is that I’m posting every day during the week (Monday through Friday), and once on Saturday –- which will be Christmas Eve!
I’m starting off my countdown with these Chocolate Cherry Pistachio Cookies.  It’s a chocolate cookie filled with dried cherries and pistachios, drizzled in white chocolate and sprinkled with chopped pistachios.
This is a great Christmas recipe because it has the flavors of Christmas without being too expected.  You mostly think peppermint and gingerbread when you think Christmas flavors, but these cookies are different.  They have none of these flavors but still scream Christmas.
The texture of these cookies are crispier than most.  The inside is still slightly soft with the edges being crispy and crunchy.  The cherries help with the soft interior, and the pistachio nuts add to the crunchy texture. 
And the white chocolate drizzle is the perfect finishing touch.
Enjoy these delightful Christmas Cookies!

Chocolate Cherry Pistachio Cookies
For Printable Recipe, Click here!
 
Makes: About 50 Cookies
1 cup (2 sticks) Unsalted Butter, at Room Temperature
¾ cup Sugar
¾ cup Brown Sugar
1 teaspoon Baking Soda
3 ounces Chocolate, Melted and Cooled
2 Eggs
1½ teaspoons Pure Vanilla Extract
2 cups All Purpose Flour
1 ½ cups Dried Cherries, Chopped
1 cup Pistachio Nuts, Chopped
2.5 ounces White Chocolate, for Drizzling
½ tablespoon Shortening, for Drizzling
¼ cup Pistachio Nuts, Finely Chopped, for Topping
Preheat the oven to 350 degrees F.  Line baking sheets with silicone mats or parchment paper; I used 5 baking sheets total for baking all the cookies.  Set aside until needed.
In the bowl of a stand mixer, beat the butter for one minute.  Add the sugar, brown sugar, and baking powder and beat until light and fluffy.  Mix in the melted chocolate, eggs, and vanilla, and beat until incorporated.  Add the flour and beat until the batter is smooth.  Stir in the dried cherries and pistachio. 
Using a cookie scoop, scoop rounds of cookie dough and place them on the prepared baking sheets, leaving 2 inches in-between each cookie.
Bake the cookies until the edges start the crisp and the centers have set, about 10 minutes.  Remove the cookies from the oven and let them sit on baking sheets for 3 minutes.  Transfer the cookies to a cooling rack and cool completely.
While the cookies are cooling, place the white chocolate in a heatproof and microwave-safe bowl.  Microwave the chocolate for 30 seconds, then remove it and stir.  Place it back in the microwave and repeat microwaving for 30 seconds and stirring until the chocolate has completely melted and is smooth.  Add the shortening and stir until it has completely melted into the white chocolate. 
When the cookies have cooled completely, drizzle the white chocolate over the cookies.  After drizzling the white chocolate, sprinkle the chopped pistachio nuts on top.  Allow the white chocolate to set before serving.  Enjoy!
These cookies last about 1 week in a sealed container.
Recipe from Better Homes and Gardens {100 Best Cookies Magazine}

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  • Julie @ Table for Two December 5, 2011 at 12:28 pm

    yay, what a great countdown to have 🙂 i’m a huge fan of pistachios & these look delicious!

  • Kiri W. December 5, 2011 at 6:09 pm

    I loooove pistachios and feel they are under-appreciated in baking and cooking, so your recipe makes me extra happy! 🙂 The addition of cherries sounds delicious!

  • Krissy's Creations December 5, 2011 at 8:06 pm

    I totally agree!  I think pistachios should be used a lot more in baking 🙂

  • Krissy's Creations December 5, 2011 at 8:06 pm

    Thanks Julie!  I have one more pistachio cookie recipe that I can’t wait to show you 🙂

  • Joanne December 5, 2011 at 10:54 pm

    I’m so excited to see what you have planned for us Krissy!  If the rest is anything like these cookies, we are going to be obese by Christmas.  And happily so!

  • claire December 6, 2011 at 8:39 pm

    UM, YUM!!!!

  • lauren @ wwob December 9, 2011 at 3:18 pm

    I made these!! They tasted wonderful but they spread out SO much in the oven and were very thin. But I followed the recipe! Although I did halve it?…. Let me know if you have any ideas as to what I could have done wrong! Otherwise – super delish. 

  • Krissy's Creations December 9, 2011 at 8:57 pm

    Hi Lauren,
    Halving the recipe sometimes does mess up the proportions.  That could have been the problem.  Also, sometimes if the butter is too soft it will make the cookies spread too thin – You want the butter at room temperature, but still holding its shape. 
    Hopefully this helps :).