Pistachio Cherry Meltaways are dreamy little treats that melt in your mouth! With a mix of crunchy pistachios and sweet cherries, they’re simply irresistible.
These cookies look fancy but are super easy to make at home. The hardest part? Waiting for them to cool before you snag one. Trust me; you’ll want to share (or not)! 😄
Key Ingredients & Substitutions
Unsalted Butter: This is essential for the melt-in-your-mouth texture. If you’re looking for a dairy-free option, use coconut oil or vegan butter, but the flavor may change slightly.
Powdered Sugar: It gives these cookies their sweet touch and helps create the meltaway texture. If you need a substitute, try using sugar blended into a fine powder in a blender.
Pistachios: They provide a lovely crunch and nutty flavor. You can swap them with walnuts or almonds if necessary, but keep the taste in mind—each nut brings its uniqueness!
Dried Cherries: They add a burst of sweetness. Feel free to use raisins or dried cranberries instead for a different flavor profile. Just chop them to a similar size to the cherries.
How Do I Get the Perfect Texture for Meltaways?
Achieving that soft, crumbly texture is key! Start by creaming the butter and powdered sugar well; this incorporates air and gives those meltaways their lift.
- **Mixing**: Don’t overmix after adding the flour; just combine until you see no dry flour left. This helps keep the cookies tender.
- **Baking**: Pay attention when baking; remove them when they’re just lightly golden at the edges. If they bake too long, they’ll lose that melt-in-your-mouth quality.
Cooling is also crucial! Let them cool slightly on the sheet for firmness, then transfer to a rack. Dust with powdered sugar right before serving for that delightful sweet contrast.
How to Make Pistachio Cherry Meltaways
Ingredients You’ll Need:
- 1 cup unsalted butter, softened
- 3/4 cup powdered sugar, plus more for dusting
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract (optional, enhances flavor)
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 1/2 cup finely chopped shelled pistachios, plus extra for garnish
- 1/2 cup dried cherries, chopped
How Much Time Will You Need?
This delightful treat will take about 15 minutes for prep and around 15-18 minutes for baking. Additionally, allow some time for cooling afterward. In total, you’re looking at about 35-40 minutes before these tasty cookies are ready to enjoy!
Step-by-Step Instructions:
1. Preheat the Oven:
First, preheat your oven to 350°F (175°C). While it’s heating up, line a baking sheet with parchment paper to prevent sticking and make cleanup easier.
2. Cream the Butter and Sugar:
In a large mixing bowl, cream together the softened butter and the powdered sugar using a hand mixer or spatula until the mixture is light and fluffy. This usually takes about 2-3 minutes. It’s important to incorporate air for a lovely texture!
3. Add the Extracts:
Now, mix in the vanilla extract and the almond extract (if you’re using it). These extracts will enhance the flavor of your meltaways. Blend them together until fully combined.
4. Combine Dry Ingredients:
In a separate bowl, whisk together the all-purpose flour and salt. This helps to ensure that the salt is evenly distributed throughout the flour.
5. Mix Dry into Wet:
Gradually add the flour mixture to the butter mixture, stirring gently until just combined. Be mindful not to overmix, as this can lead to tougher cookies!
6. Fold in Cherries and Pistachios:
Gently fold in the finely chopped pistachios and dried cherries. Make sure they are evenly dispersed throughout the dough for lovely bites of flavor in every cookie.
7. Form the Cookies:
Using your hands, shape the dough into 1-inch balls and place them about 2 inches apart on the prepared baking sheet. They will spread a little while baking.
8. Press and Garnish:
Lightly press down on the tops of each dough ball to flatten them slightly. Then, sprinkle a few additional chopped pistachios on top for a little extra flair!
9. Bake:
Bake your cookies in the preheated oven for 15-18 minutes, or until the edges are lightly golden and the cookies look set. Keep an eye on them to avoid overbaking!
10. Cooling Time:
Once done, remove the baking sheet from the oven and allow the cookies to cool on it for about 5 minutes. This will help them firm up a bit before transferring them to a wire rack.
11. Dust with Sugar:
After they’ve cooled completely, dust the cookies generously with additional powdered sugar. This will add a sweet finish and enhance their appearance!
12. Serve and Enjoy!
Finally, serve your Pistachio Cherry Meltaways and enjoy each tender, melt-in-your-mouth bite. These cookies are perfect for sharing at parties, family gatherings, or keeping all to yourself! 😊
Can I Use Salted Butter Instead of Unsalted?
Yes, you can use salted butter, but it may alter the flavor slightly. If you choose to use salted butter, consider reducing the added salt in the recipe to avoid the cookies becoming too salty.
How Can I Store Leftovers?
Store leftover Pistachio Cherry Meltaways in an airtight container at room temperature for up to 1 week. If you want to keep them fresh for longer, you can refrigerate them for up to 2 weeks.
Can I Freeze These Cookies?
Absolutely! To freeze, place the cooled cookies in an airtight container with parchment paper between layers to prevent sticking. They can be frozen for up to 3 months. Thaw them at room temperature before enjoying!
What Can I Substitute for Dried Cherries?
If you don’t have dried cherries, dried cranberries or raisins are great substitutes. Just ensure they are chopped to a similar size so they blend nicely into the cookies!