Cherry Pistachio White Chocolate Tea Cookies
3/4 cup unsalted butter, softened
1 cup granulated sugar
1 1/4 teaspoons baking soda
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1 cup finely ground salted toasted pistachios
3/4 cup sweetened dried cherries
4 ounces white chocolate, coarsely chopped
2 cups all purpose flour
Confectioners' sugar (optional)
Heat oven to 350 degrees F. Coat cookie sheets with cooking spray.
In a large mixing bowl, using a mixer on medium speed, beat together butter and sugar until creamy - about 1 minute. Beat in baking soda, vanilla and cinnamon until combined. Beat in pistachios, cherries, white chocolate and flour until a crumbly dough forms.
Take tablespoons of dough and roll them into balls; place on cookie sheets, spacing about an inch apart. Bake 10-12 minutes or until light golden brown and crisp. Cool 2 minutes before transferring cookies to wire racks to cool.
Dip cookies into confectioners' sugar, if desired.
Makes 3 dozen cookies