Cherry Pistachio Slice-and-Bake CookiesChristopher Testani
Recipe information
Yield
Makes 40 cookies
Ingredients
2
1/2 cups all-purpose flour
1
/2 teaspoon baking soda
1
/4 teaspoon salt
1
cup sugar
6
tablespoons unsalted butter, at room temperature
1
/4 cup canola oil
2
large eggs
1
teaspoon vanilla extract
1
/4 cup dried cherries, chopped
2
ounces dark chocolate (60%–70% cacao), chopped
Vegetable oil cooking spray
1
/2 cup pistachios, finely chopped
Need to make a substitution?
Preparation
In a bowl, combine flour, baking soda and salt. In a separate bowl, using an electric mixer, beat sugar, butter and oil until smooth. Add eggs and vanilla; beat until combined. Add flour mixture to egg mixture in 5 batches. Stir in cherries and chocolate. Divide dough in half; form into two logs, 2 inches by 8 inches; wrap in plastic wrap and freeze, 1 hour. Heat oven to 350°. Coat 2 baking sheets with cooking spray. Spread nuts on a cutting board; roll logs in nuts. Cut logs into 20 slices each and arrange on baking sheets. Press cookies lightly. Bake until golden, 8 to 9 minutes; transfer to wire rack.
Nutrition Per Serving
101 calories per cookie
5 g fat (2 g saturated)
13 g carbs
1 g fiber
2 g protein
#### Nutritional analysis provided by Self