- In a medium bowl, cream together the butter and confectioners' sugar. Add egg, orange extract, and orange zest; mix until smooth. Sift together the flour and baking powder; stir into the creamed mixture. Then, stir in the dried cherries and chopped pistachios. Roll dough into a 10 inch long log about 2 1/2 inches in diameter, wrap in plastic or wax paper, and freeze for 2 hours. If dough is too difficult to form a log, refrigerate for 1 hour first.
- Preheat oven to 375 degrees F (190 degrees C). Grease two cookie sheets.
- Cut roll into 1/2 inch slices and place onto the cookie sheet. Bake for 10 to 12 minutes in the preheated oven. Cool on the cookie sheet 1 to 2 minutes before removing to cool on a wire rack. Use melted candy coating to drizzle a striped pattern on the cookies when they are completely cool.
- Partner Tip
- Reynolds® parchment can be used for easier cleanup/removal from the pan.
Per Serving: 427 calories; 21.5 53.2 5.8 58 122 Full nutrition
ReviewsRead all reviews 4
This is a great holiday cookie. I made them for the first time this year and will definitely make them again. Lot of flavor with orange zest, cherries, and pistachios. MY ONLY RECOMMENDATION ...
These cookies are great! Everyone has been missing out by not making these. I only used a little bit more than 1 cup of cherries and cranberries mixed, because that was all I had. It seemed to...