Pistachio Cherry Meltaways
This recipe comes from a label on a package of Kroger store brand candied red cherries. The nice thing about this recipe is candied cherries are available in Thailand, I have found them on Lazada.
Equipment
- Electric Mixer
- Oven
- Baking Sheets
Ingredients
- 113 grams candied red cherries, diced, (4 oz)
- 1 cup unsalted butter, softened, (2 sticks / 1 block)
- ¾ cup powdered sugar, divided
- 1 box pistachio instant pudding mix, (3.4 oz / 96 g)
- 1⅔ cup all-purpose flour
- 1½ teaspoons almond extract
- green food coloring, optional, as desired
- ¼ cup pistachios, finely chopped
Instructions
- Add softened butter to a mixing bowl, beat with an electric mixer until fluffy.
- Use a spoon and mix in ½ cup of powdered sugar, pudding mix, and flour.
- Mix in the almond extract and mix in green food coloring, 1-2 drops at a time to brighten the green pudding color.
- Mix in the cherries and pistachios. Cover and place in the fridge for 1 hour to firm up.
- Once the dough has firmed up, preheat your oven to 180° C (350° F) and line 2 baking sheets with parchment paper.
- Scoop dough 1 tablespoon and roll into a ball and place on the prepared sheet. Repeat until all the dough is used, about 24 cookies.
- Bake for 9-11 minutes or until edge is lightly browned. Rest on sheet for 10 minutes minutes then move to a wire rack to cool completely.
- Once cookies have cooled, sprinkle with remaining powdered sugar.
- Serve and enjoy.
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