|
|||||||||||||||
 |
|
Cynthia Salvato
Total time: 35 minutes
Active time: 20 minutes
- 2 sticks unsalted butter, softened,
- ½ cup granulated sugar
- ½ teaspoon salt
- 1 large egg, separated
- 2 ¼ cups all purpose flour
- ½ cup pistachio nuts, roughly chopped
- 1-8 ounce container glazed red cherries
In a large bowl of an electric mixture, cream together the butter, sugar and salt. Beat in the egg yolk; mix well. Cover and refrigerate the egg white for finishing the cookies. Add the flour and pistachios, blend until just combined on low speed. Remove from the mixer and with a strong spoon, or your hands, mix in the cherries. Divide the dough in half and roll each piece into a log about 10-inches long; wrap in plastic and chill over night.
To finish the cookies:
- 1/3 cup coarse granulated sugar
Adjust the oven rack to the center shelf and preheat to 350 degrees. Lightly grease a baking sheet; set aside. Pour the sugar onto a piece of wax paper or aluminum foil. Lightly brush the egg white over the surface of the log; press and roll the log into the coarse sugar; transfer to a cutting board. Using a sharp knife slice the log in ½ inch slices; transfer to a cookie sheet and bake 12 to 15 minutes. Cool completely and store in an airtight container or freeze.
Yields 6 dozen cookies
© Copyright 2006-2008 Cynthia J. Salvato and RIMarketTours.com. All rights reserved.
RI Market Tours • PO Box 19272 • Johnston, RI 02919
Market Tours of Historic Federal Hill in Providence, Rhode Island • Farm Tours w/ Cooking Class
Questions? Call Cindy Salvato at (401) 934-2149 or e-mail her at Cindy@RIMarketTours.com
 |
|