Cherry Orange with Pistachio Cookies

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 2-1/2 dozen, but this will depend on the size of the ball you make. The orange and cinnamon create a delightful smell and taste. Enjoy!