Cookies on the Plaza

Deborah Tucker – River District Artisans

INGREDIENTS

• 1 C butter, softened
• ½ C powdered sugar
• 1 (3.4 oz.) pkg. instant pistachio pudding mix
• 1 ⅔ C all-purpose flour
• 1 ½ teaspoon almond extract
• (optional) green food coloring
• ½ C maraschino cherries, chopped fine

INSTRUCTIONS

1. Beat the butter in a large mixing bowl until fluffy.  Add the powdered sugar, pudding mix, and flour.  Mix and continue beating until combined.  Add the almond extract along with a couple of drops of green food coloring (optional if you want the cookies be a brighter green color).
2. Finely chop the maraschino cherries and pat them very dry – removing all of the juice and excess liquid.  If you think they’re dry, pat them one more time or the red juice may turn your cookies a weird and non-appetizing color.   Stir in the chopped cherries.
3. Roll the dough into a log (about 2″ in diameter), wrap in plastic wrap* and place in the freezer for 30-45 minutes or until firm. 
4. Preheat oven to 350° and line a cookie sheet with parchment paper.  Cut dough into about ½” slices and place on the cookie sheet. Repeat with the remaining dough.  Bake 9-11 minutes.  They won’t brown much – don’t over bake them.
5. Remove from the oven and let the cookies cool for 5-6 minutes.   Once cooled, move to a rack and sprinkle cookies with powdered sugar. (If you don’t let them cool on the cookie sheet a few minutes, they’re so delicate that they may fall apart when you move them.)
6. Store leftovers in a tightly sealed container.