Fresh cherries in a cookie??! I had to be careful, because of the juice in the cherries . If they are very juicy, you may want to drain them somewhat, or toss them in flour. Otherwise you will wind up with gray colored cookies, which are a little unappetizing. If you do not think you will like the extra moistness of fresh cherries, you can easily substitute dried cherries or cranberries for this recipe.
But otherwise, it’s a good way to use up cherries that have passed their prime. And pistachios and cherries go well together in both color and flavor. The last main ingredient, cacao nibs, are optional. I like the crunch of them, and the not-too-sweet addition. Don’t use the chocolate covered ones offered at Trader Joe’s, because they are too similar to chocolate chips, unless that is what you want. But then you might as well use chocolate chips. I hope your summer is going well. Enjoy!!
Pistachio Cherry Cookies
1 and 1/2 cups all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon salt
1/2 cup unsalted butter, room temp.
2 Tablespoons butter-flavored shortening (optional)
1 cup sugar
1 teaspoon vanilla extract
1 cup coarsely chopped pitted bing cherries
1/2 cup cacao nibs (optional)
1 cup coarsely chopped shelled pistachios (roughly 3.7 ounces)
Preheat oven to 350 degrees F. Sift flour, salt, and baking soda into a bowl and stir with a whisk. Set aside.
Cream the butter, shortening (if using), and sugar until fluffy and light. Add the vanilla and mix thoroughly. Add the egg and again beat thoroughly until well incorporated.
Mix flour mixture on slow until incorporated. Stir the pistachios, cherries, and cacao nibs, if using, with a rubber spatula.
Place 1-tablespoon-sized balls of dough on a parchment lined or greased baking sheet, spread out with at least two inches between cookies. Bake for about 10-14 minutes, depending on how you like your cookies. I like mine to be a little more browned, but some like them to be softer and chewier.