If you’re looking for a sweet treat that combines the unique flavors of pistachio and cherry, look no further than these delightful Pistachio Cherry Meltaways. These melt-in-your-mouth cookies are not only simple to make but also bursting with flavor, making them the perfect indulgence for any occasion. Imagine a soft, buttery cookie enriched with the nutty essence of pistachio and the vibrant sweetness of maraschino cherries. Whether you’re hosting a gathering or enjoying a quiet afternoon, these cookies will surely satisfy your sweet tooth.
Why It’s My Go-To
Pistachio Cherry Meltaways have become my go-to recipe for a few reasons. First, they’re incredibly easy to whip up, taking minimal time to prepare and bake. Second, the flavor combination of pistachio and cherry is utterly irresistible. Each bite delivers a delightful crunch from the pistachios and a burst of sweet cherry goodness. Lastly, these cookies have a beautiful green hue that adds a pop of color to any dessert platter, making them a hit at parties and gatherings.
Gather These Ingredients
To create these delightful cookies, you’ll need the following ingredients:
- 1 cup butter, softened
- 2/3 cup powdered sugar
- 1 (3.4 ounce) package instant pistachio pudding mix
- 1 2/3 cups all-purpose flour
- 1 1/2 teaspoons almond extract
- Optional green food coloring (about 2 drops)
- 1/2 cup maraschino cherries, chopped finely
Before You Start: Equipment
Having the right tools on hand will make the baking process smooth and enjoyable. Here’s what you’ll need:
- Mixing bowl: To combine your ingredients.
- Electric mixer: For easy creaming of the butter and sugar.
- Baking sheet: To bake your cookies on.
- Parchment paper: To line your baking sheet for easy cleanup.
- Cookie scoop or spoon: For portioning the dough.
Pistachio Cherry Meltaways in Steps
Step 1: Cream the Butter and Sugar
In a large mixing bowl, cream together the softened butter and powdered sugar using an electric mixer until the mixture is light and fluffy. This should take about 2-3 minutes.
Step 2: Add the Pudding Mix
Next, add the instant pistachio pudding mix to the creamed butter and sugar. Mix until fully incorporated. The pudding mix will add a wonderful pistachio flavor while also contributing to the meltaway texture.
Step 3: Incorporate the Flour and Extract
Gradually add the all-purpose flour and almond extract to the mixture. If you’d like your cookies to have a more vibrant green color, add about 2 drops of green food coloring at this stage. Mix until the flour is just incorporated, being careful not to overmix.
Step 4: Fold in the Cherries
Using a spatula, gently fold in the finely chopped maraschino cherries. Make sure they are evenly distributed throughout the dough for that perfect cherry flavor in every bite.
Step 5: Chill the Dough
Cover the bowl with plastic wrap and refrigerate the dough for at least 30 minutes. Chilling the dough helps the cookies maintain their shape while baking.
Step 6: Preheat the Oven
Preheat your oven to 350°F (175°C) while the dough is chilling.
Step 7: Scoop and Bake
Once chilled, use a cookie scoop or spoon to portion out the dough onto a baking sheet lined with parchment paper. Bake for 10-12 minutes, or until the edges are lightly golden. The centers may look slightly underbaked, but they’ll firm up as they cool.
Step 8: Cool and Enjoy
Allow the cookies to cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely. Enjoy your Pistachio Cherry Meltaways with a cup of tea or coffee, or simply on their own!
Make It Your Way
These Pistachio Cherry Meltaways are versatile. Here are some ways you can customize them:
- Nut Substitutes: Feel free to replace pistachios with other nuts like almonds or walnuts for a different flavor profile.
- Cherry Alternatives: You can use dried cherries or cranberries if you prefer a less sweet option.
- Gluten-Free Version: Substitute all-purpose flour with your favorite gluten-free flour blend.
- Flavor Variations: Experiment with different extracts, such as vanilla or coconut, to give your cookies a unique twist.
Notes on Ingredients
Choosing the right ingredients can elevate your baking game. Here are a few notes:
- Butter: Always use unsalted butter for better control over the cookie’s sweetness.
- Pudding Mix: Instant pudding mix is key for flavor and texture; do not substitute with cooked pudding.
- Cherries: Make sure to drain the maraschino cherries well to avoid excess moisture in the dough.
Keep It Fresh: Storage Guide
To keep your Pistachio Cherry Meltaways fresh, follow these storage tips:
- Room Temperature: Store in an airtight container at room temperature for up to a week.
- Refrigeration: For longer freshness, you can refrigerate the cookies, but they may lose some of their meltaway texture.
- Freezing: Freeze the unbaked dough balls for up to 3 months. When ready to bake, just add a few extra minutes to the baking time.
Handy Q&A
Can I use a different flavor of pudding mix?
Absolutely! While the pistachio pudding mix is what gives these cookies their signature flavor, you can experiment with vanilla, chocolate, or even butterscotch pudding mix for a different twist.
Why do I need to chill the dough?
Chilling the dough helps the cookies hold their shape during baking and ensures a tender, melt-in-your-mouth texture.
What can I do if my dough is too sticky?
If your dough feels too sticky after mixing, you can add a tablespoon of flour at a time until it reaches a manageable consistency for scooping.
Can I make these cookies without cherries?
Yes! If you prefer a pistachio-only cookie, simply omit the cherries for a deliciously nutty treat.
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Ready, Set, Cook
Now that you have all the details to make these delightful Pistachio Cherry Meltaways, it’s time to gather your ingredients and get started. Whether you’re baking for a special occasion or treating yourself to a sweet indulgence, these cookies are sure to impress. With their unique flavor and meltaway texture, you’ll find it hard to eat just one! Happy baking!
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Pistachio Cherry Meltaways
Ingredients
Equipment
Method
- Cream together the softened butter and powdered sugar using an electric mixer until light and fluffy (about 2-3 minutes).
- Add the instant pistachio pudding mix and mix until fully incorporated.
- Gradually add the all-purpose flour and almond extract. Add food coloring if desired. Mix until just incorporated.
- Gently fold in the finely chopped maraschino cherries until evenly distributed.
- Cover the bowl with plastic wrap and refrigerate the dough for at least 30 minutes.
- Preheat the oven to 350°F (175°C) while the dough is chilling.
- Use a cookie scoop or spoon to portion out the dough onto a baking sheet lined with parchment paper. Bake for 10-12 minutes until edges are golden.
- Allow cookies to cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.
Notes
- Use unsalted butter for better control over sweetness.
- Instant pudding mix is key for flavor and texture; do not substitute.
- Drain maraschino cherries well to avoid excess moisture.
