Cherry Orange with Pistachio Cookies
I love the taste and smell of oranges, so it was no surprise that I added it to this cookie. The pistachios added a little color and gave the cookie a slightly roasted taste.
Servings: 30 cookies
Calories: 117kcal
Ingredients
- ½ cup (113.5 g) Butter unsalted room temperature
- 4 ounces (4 ounces) Cream Cheese room temperature
- 1 ½ cups (180 g) Powdered sugar
- 1 (1) Egg room temperature
- 1 Tablespoon (1 Tablespoon) Orange juice fresh
- 1 Tablespoon (1 Tablespoon) Orange zest packed
- 1 ¾ cups (218.75 g) All-purpose flour
- ½ teaspoon (0.5 teaspoon) Baking powder
- ½ teaspoon (0.5 teaspoon) Kosher Salt
- 1 teaspoon (1 teaspoon) Ground cinnamon
- 1 cup (121.21 g) Dried sweet cherries
- ½ cup (61.5 g) Pistachios Chopped
- ½ cup (100 g) Super fine sugar for rolling
Instructions
- Zest and juice the orange into two containers. Weigh or measure the powdered sugar and set it aside. Weigh or measure the flour, baking powder, salt, and cinnamon; I run a whisk through to blend. (If your roasted pistachios contain salt, you may want to eliminate the salt.) Rough chop the pistachios.
- Blend the butter and cream cheese for 2 to 3 minutes on medium speed using a stand or handheld mixer. 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 few minutes. I stop and scrape down the sides and across the bottom and mix for another minute. Turn the mixer to low, add the egg, orange juice, and orange jest, and mix for about another minute. Slowly add the flour mixture and mix for a minute until the flour is blended. At this point, I scrape down the sides once more, then add the pistachios and cherries, Cover, and refrigerate for 1 hour.
- Preheat the oven to 350°F (175°C or 180°C) and line 2 cookie pans with parchment paper. I take a bowl and pour Superfine sugar into the bowl to roll the cookie balls. Take the cookie dough out of the refrigerator and, using a medium cookie scoop, roll it into a ball with your hands, then place it in the superfine sugar and roll to coat. The superfine sugar has two functions: first, it creates a nice sweet crust around the cookie and balances the cherries' tartness. Second, the dough will be tacky as it warms up and helps to coat the outside. Place 12 balls on a prepared sheet pan.
- Bake for 11-13 minutes, then move to a cooling rack when the cookies are pulled from the oven. I got about 2-½ dozen, but this depends on your ball size. The orange and cinnamon create a delightful smell and taste. Enjoy!
Nutrition
Calories: 117kcal | Carbohydrates: 15g | Protein: 2g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 18mg | Sodium: 23mg | Potassium: 39mg | Fiber: 1g | Sugar: 8g | Vitamin A: 307IU | Vitamin C: 1mg | Calcium: 17mg | Iron: 1mg