Pistachio Sour Cherry Rectangles Pistachio Sour Cherry Rectangles

Author: Canadian Living

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



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


  • Iron 1.0
  • Folate 3.0
  • Vitamin A 2.0
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Pistachio Sour Cherry Rectangles