We have a local store named Stauffers that carries a lot of local products. They have an aisle (both sides, mind you) of store-packaged items. Everything from nuts to fruit and candy comes in clear containers so you can see everything. I have wandered down this aisle many times, letting my mind go crazy on the combinations I could do for my cookies.
We also have another store called Oregon Dairy. They have the same sort of setup along a wall with the same type of containers as Staffers. They, of course, package their nuts, dried fruit, and ingredients. So I am fortunate to live in Lancaster County, PA, where baking is a way of life and not just something to think about but never get around to doing. The two containers I picked up this week were regular dried cherries and roasted pistachios.
Pistachios are a unique nut, I think. I like to add the benefits of some of my ingredients from time to time, and this week you can check out The Great Pistachios.
Cherry Orange with Pistachio CookiesBarbara Hall
- ½ cup Butter unsalted 1 sticks room temperature
- 4 oz Cream Cheese room temperature
- 1 ½ cups Powdered sugar 169 g
- 1 Egg room temperature
- 1 tablespoon Orange juice fresh
- 1 tablespoon Orange zest packed
- 1 ¾ cups All-purpose flour 210 g
- ½ teaspoon Baking powder 2 g
- 1 cup Dried sweet cherries rough chopped
- 1 teaspoon Ground cinnamon
- ½ cup Pistachios chopped roasted
- Super fine sugar for rolling
- Zest and juice one orange into two containers. Weigh or measure the powdered sugar and set aside. Weigh or measure the flour, baking powder, and cinnamon; I run a whisk through to blend. (I did not add salt because the roasted pistachios most times contain salt) Rough Chop the cherries and the pistachios.
- Using a stand or handheld mixer, blend the butter and cream cheese for about 2 to 3 minutes on medium speed. Turn the mixer down to low and add the powdered sugar slowly. After all the sugar is incorporated, turn the mixer back to medium speed for a couple of minutes. I stop and scrape down the sides and across the bottom and mix for another minute. Turn the mixer to low and add the egg, orange juice, and orange jest and mix for about another minute. Slowly add the flour mixture and mix for a minute or two till the flour is thoroughly blended. At this point, I scrape down the sides once more, then add the pistachios and blend them in for about a minute, cover and refrigerate for 1 hour.
- Preheat the oven to 350° and line 2 cookie pans with parchment paper. I take a paper plate and pour Superfine sugar onto the plate for rolling the cookie balls. Take the cookie dough out of the refrigerator and using a medium cookie scoop roll the scoop into a ball with your hands, then place in the superfine sugar and roll to coat. The superfine sugar has two functions first, creates a nice sweet crust around the cookie that balances the tartness of the cherries. Second, the dough will be tackie and helps to coat the outside. I press down slightly on the tops of the cookies once they are on the cookie sheet, so they do not roll.
- Bake 11-13 minutes then move to a cooling rack when pulled from the oven. I did get about 2-½ dozen, but this will depend on the size of the ball you make. The orange and cinnamon create a delightful smell and taste. Enjoy!