Pistachio Cherry Meltaways are sweet little treats that melt in your mouth! With a lovely mix of buttery goodness, crunchy pistachios, and tart cherries, they’re unforgettable.
These cookies are super easy to make, and I love how colorful they are on my dessert plate. Perfect for sharing, but let’s be real, I usually keep a few just for me! 😋
Key Ingredients & Substitutions
Unsalted Butter: This is crucial for giving the meltaways their soft texture. If you’re looking for a dairy-free option, try using coconut oil or a vegan butter substitute instead.
Powdered Sugar: Essential for sweetness and that meltaway texture. If you prefer less sweetness, you can reduce the amount or use a sugar substitute like powdered erythritol.
Pistachios: These nuts add crunch and flavor. If you find they’re too pricey or unavailable, almonds or walnuts could work well. Just chop them finely to match the texture.
Dried Cherries: They provide a fruity flavor that’s hard to beat. You can swap them out for dried cranberries or raisins if that’s what you have on hand. Just be sure to chop them to avoid large chunks in your cookies.
Food Coloring: The green food coloring makes these cookies pop visually. If you’re using natural food coloring, beet juice could give a fun color too, just keep in mind it may change the flavor slightly.
How Do You Keep Your Meltaways from Spreading Too Much?
To ensure your cookies don’t spread too much while baking, following these steps is key:
- Chill the dough: After mixing your ingredients, refrigerate the dough for about 30 minutes. It firms up, reducing spread during baking.
- Use chilled butter: Starting with butter that’s softened but not too warm helps maintain structure.
- Don’t overmix: When adding flour, mix just until combined. Overworking the dough can create gluten, which leads to spreading.
- Space them out: Give your cookies enough room on the baking tray, about 2 inches apart, to avoid merging as they bake.
With these tips in mind, you’ll have perfect meltaways that don’t lose their beautiful shape! Enjoy making these delightful treats!
How to Make Pistachio Cherry Meltaways
Ingredients You’ll Need:
For the Cookie Dough:
- 1 cup unsalted butter, softened
- 1/2 cup powdered sugar (plus extra for dusting)
- 1 tsp vanilla extract
- 1/2 tsp almond extract (optional, enhances flavor)
- 2 cups all-purpose flour
- 1/4 tsp salt
- 1/2 cup chopped pistachios (shelled, unsalted)
- 1/2 cup chopped dried cherries
- Green food coloring (a few drops) or 1-2 tbsp pistachio paste for color and flavor
How Much Time Will You Need?
Total time for making these delightful cookies is about 30 minutes. This includes about 15 minutes for preparation and 12-15 minutes of baking time. Allow for cooling time afterward as well for the best taste experience!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). This ensures that your cookies bake evenly. While the oven warms up, prepare your baking sheets by lining them with parchment paper to prevent sticking.
2. Cream the Butter and Sugar:
In a large mixing bowl, cream together the softened butter and the 1/2 cup of powdered sugar using a hand or stand mixer. Mix until the mixture is light and fluffy. This step is key for a tender cookie!
3. Add the Flavors:
To the creamed mixture, stir in the vanilla extract and optional almond extract. If you’re using green food coloring or pistachio paste, add that in as well. Mix until everything is evenly combined, giving your dough a lovely color and flavor!
4. Combine with Dry Ingredients:
Gradually add the all-purpose flour and salt into the mixture, mixing just until everything comes together. You want the dough to be soft and manageable, so avoid overmixing.
5. Fold in the Nuts and Cherries:
Gently fold the chopped pistachios and dried cherries into your dough. Make sure they’re evenly distributed throughout; this will give each bite a wonderful crunch and burst of flavor.
6. Shape the Cookies:
Take small portions of the dough and roll them into 1-inch balls. Place these balls about 2 inches apart on your prepared baking sheets. Use the palm of your hand or the bottom of a glass to slightly flatten each ball, which helps them bake evenly.
7. Bake the Cookies:
Pop the baking sheets in the preheated oven and bake for 12-15 minutes. Keep an eye on them; you want the edges to set while the centers stay soft. They shouldn’t turn golden brown!
8. Cool Down:
Once baked, remove the sheets from the oven and let the cookies cool on the baking sheet for about 5 minutes. This helps them maintain their shape before transferring them to a wire rack to cool completely.
9. Assemble the Meltaways:
Once cooled, take two cookies and gently sandwich them together. Look for cookies that are similar in size and shape for the best presentation!
10. Finish with Powdered Sugar:
Before serving, generously dust the assembled cookies with powdered sugar. This final touch makes them look beautiful and adds a little more sweetness!
These melt-in-your-mouth pistachio cherry cookies combine buttery softness with crunchy pistachios and the bright tartness of cherries for a beautiful and delicious treat. Enjoy every bite!
Can I Substitute Butter with Margarine in This Recipe?
Yes, you can use margarine as a substitute for unsalted butter, but keep in mind that it may slightly alter the flavor and texture of the cookies. Use a stick variety for the best results!
How Should I Store Leftover Cookies?
Store any leftovers in an airtight container at room temperature for up to 3 days. If you want to keep them for longer, place them in the fridge for up to a week or freeze them for up to 3 months.
Can I Use Different Nuts or Dried Fruits?
Absolutely! You can substitute pistachios with almonds, walnuts, or pecans. For dried cherries, try cranberries, raisins, or even chopped dried apricots for a unique twist!
What Should I Do If My Dough Is Too Sticky?
If your dough seems too sticky to handle, you can chill it in the refrigerator for about 30 minutes. This will firm it up, making it easier to roll into balls for baking.
