It’s Elizabeth’s favorite time of year! She’s spending time baking with some of our favorite Twin Cities Live guests, including TCL Kitchen Star and creator of Dining With Alice, Alice Seuffert. Alice creates gorgeous and delicious Cherry Pistachio Cookies.
Each of our cookie recipes is paired with a delicious flavor of Bridgeman’s Ice Cream this year. Alice says these cookies are just right with a scoop of Bridgeman’s Cherry Nut.
Bridgeman’s Ice Cream has been stirring up sweet memories for over 80 years when the original Bridgeman’s Ice Cream Shoppe opened its doors back in 1936. They have 14 different flavors including their newest holiday flavor, Peppermint Krisp.
Click here to find a location to buy Bridgeman’s Ice Cream near you.
Cherry Pistachio Cookies
Alice Seuffert, Dining with Alice
2 ½ Cups Flour
½ tsp Baking Powder
2 sticks Butter(Salted)
½ Cup Granulated Sugar
4 tsp Cherry Juice (Juice from Marchino/Salad Cherries)
12 Maraschino Cherries (chopped)
½ cup Pistachios (shelled)
½ cup Dried Cherries
Garnish: 5 ounces melted white chocolate (I like to use Ghirardelli White Melting Wafers)
Preheat oven to 350.
Mix flour and baking powder together and set aside.
Cream butter, ½ cup of sugar, cherry juice and chopped maraschino cherries. Add egg and mix.
Finely chop the pistachios and dried cherries and add to mixer. Gradually add in the flour mixture and mix until combined.
Use a cookie scoop to make a total of 36 cookie balls.
Arrange a dozen cookie balls on a cookie sheet lined with parchment paper. Press down each cookie ball. Bake for 12 minutes.
Once cooled, dip half of the cookie in melted white chocolate.
Makes 36 Cookies