Pistachio Cherry Meltaways- Pinterest Recipe Review
Happy Holidays! It's been a really long time since I've done a Pinterest recipe review, I think my last one was back in April, but I'd like to start doing them a bit more often.
My annual holiday cookie party/swap was this weekend, and we had a really great turn out! I made my gingerbread bats, like I do every year, and I picked another random cookie recipe from my cookie board to try out, this time I went with these festive little Pistachio Cherry Meltaways.
1 cup butter, softened
- 2/3 cup powdered sugar
- 1 box of instant pistachio pudding mix (I went with Jello brand)
- 1 2/3 cups all-purpose flour
- 1 1/2 teaspoons almond extract
- 1/2 cup maraschino cherries, chopped finely
Since my cookie swap has a 5-dozen cookie requirement, I had to double the recipe, but other than that, I followed everything that The Girl Who Ate Everything suggested.
I tried my hardest to make my cookies looks pretty like hers, which I'm usually pretty good at presentation, but it was tough. I think she pulled hers out a lot sooner than I did, before any edges browned, because once they get a bit toasted around the edge they start to look a little messy. Although the green and red combination is very festive for Christmas themes parties and cookies, you have to watch out and make sure the cherries you are using are patted dry. You don't want any of that cherry juice sneaking in to your dough. Why? Once red and green start mixing, you end up with a very unappetizing grey-brown cookie, and no one wants that. (Yay color theory! Opposites on the color wheel, like red and green, cancel one another out.) I wore gloves during the cherry drying and chopping process, and I highly recommend doing so unless you want red-stained fingers and nails.
These cookies had a deliciously buttery almond flavor, and I liked them a lot, but they aren't very pistachio-y. Jello pudding mix always leans more toward almond than it does actual pistachios, and the added almond extract and maraschino cherries only enhanced the almondy-ness of these cookies. They were delicious, and they did have a melt-in your mouth buttery texture, but these aren't as pistachio-y as I would have liked. In the future I plan on adding pistachio extracts or essential oil to amp up the nuttiness a bit, or chopped up actual pistachios. Still, these are a delicious little cookie and it comes together very easily, if you need a last minute cookie for your holiday party this year, I'd say this recipe is definitely worth trying.
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