Pistachio Cherry Meltaway Cookie

Instructions

1. In a large mixing bowl, cream together the softened butter and 1/2 cup of powdered sugar until light and fluffy.

2. Add the vanilla extract to the butter-sugar mixture and mix until well combined.

3. Gradually add the flour to the wet ingredients, mixing until a soft dough forms.

4. Fold in the finely chopped pistachios and dried cherries until evenly distributed throughout the dough.

5. Shape the dough into a disc and wrap it in plastic wrap. Chill in the refrigerator for at least 30 minutes to firm up.

6. Preheat the oven to 350°F (180°C) and line a baking sheet with parchment paper.

7. Once chilled, remove the dough from the refrigerator and unwrap it. Roll out the dough on a lightly floured surface to about 1/4-inch thickness.

8. Use a cookie cutter to cut out shapes from the dough and place them on the prepared baking sheet, spacing them about 1 inch apart.

9. Bake the cookies for 10-12 minutes, or until the edges are just beginning to turn golden brown.

10. Remove the cookies from the oven and let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

11. Once cooled, dust the cookies with additional powdered sugar for a lovely finishing touch.

12. Enjoy these Pistachio Cherry Meltaway Cookies with a cup of tea or pack them up as a thoughtful homemade gift for friends and family.