Pistachio Sour Cherry Rectangles

Author: Canadian Living

  • Portion size 70 servings
  • Credits : Canadian Living Holiday Cookbook: Fall 2010

Ingredients

  • 1/2 cup granulated sugar
  • 1 teaspoon finely grated lemon rind
  • 2/4 cups unsalted butter softened
  • 1 egg yolk
  • 2 teaspoons lemon juice
  • 1 1/2 cup all-purpose flour
  • 1/4 teaspoon salt
  • 1/2 cup chopped shelled pistachio nut
  • 1/3 cup chopped dried sour cherries
  • 3 tablespoons turbinado sugar
  • 3 tablespoons coarse sugar

Method

In small bowl, rub granulated sugar with lemon rind.

In bowl, beat butter with lemon sugar until light and fluffy; beat in egg yolk and lemon juice. Mix in flour and salt to form smooth dough. Mix in pistachios and cherries. Divide in half. Form each into 9-inch (23 cm) log; flatten sides to form into long 1-1/2- x 1-inch (4 x 2.5 cm) rectangle.

Spread turbinado sugar over waxed paper. Press sides of both rectangles into sugar to adhere. Wrap each and refrigerate until firm, about 1 hour.

Cut each into 1/4-inch (5 mm) thick slices. Arrange, 1 inch (2.5 cm) apart, on parchment paper–lined baking sheets.

Bake in 325°F (160°C) oven until edges are golden, about 14 minutes. Let cool on pans on racks for 5 minutes; transfer to racks and let cool completely.

Nutritional facts Per cookie: about

  • Sodium 9 mg
  • Protein 1 g
  • Calories 43.0
  • Total fat 3 g
  • Potassium 15 mg
  • Cholesterol 8 mg
  • Saturated fat 1 g
  • Total carbohydrate 5 g

%RDI

  • Iron 1.0
  • Fibre 0.0
  • Folate 3.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 0.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 2.0
  • Vitamin C 0.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Pistachio Sour Cherry Rectangles

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