Dried Cherry And Pistachio Cupcakes Recipes

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CHERRY PISTACHIO BARK



Cherry Pistachio Bark image

This cherry and pistachio bark makes a lovely Christmas dessert.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 1h10m

Yield 42

Number Of Ingredients 5

1 1/4 cups dried cherries
2 tablespoons water
2 bags (12 oz each) white vanilla baking chips (4 cups)
12 oz vanilla-flavored candy coating (almond bark), chopped
1 1/4 cups chopped red or green pistachio nuts

Steps:

  • Line 15x10-inch pan with sides with waxed paper. In small microwavable bowl, microwave cherries and water uncovered on High 2 minutes; drain.
  • In 2-quart heavy saucepan, heat baking chips and candy coating over low heat, stirring frequently, until melted. Remove from heat; stir in cherries and nuts. Spread in pan.
  • Refrigerate 1 hour or until firm. Cut with 3-inch tree-shaped cookie cutter (or desired shape). Store tightly covered at room temperature.

Nutrition Facts : Calories 170, Carbohydrate 20 g, Fat 2, Fiber 0 g, Protein 2 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 35 mg

CHERRY PISTACHIO COOKIES



Cherry Pistachio Cookies image

Dried cherries, crunchy nuts, bits of orange, white chocolate-there's a lot to love in this cookie! It's very different from any I've had before. -Kathy Harding, Richmond, Missouri

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield about 3-1/2 dozen.

Number Of Ingredients 10

1 cup unsalted butter, softened
1-1/2 cups confectioners' sugar
1 large egg
4 teaspoons grated orange zest
2-1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon cream of tartar
1-1/2 cups chopped dried cherries or cranberries
1/2 cup chopped pistachios
8 ounces white baking chocolate, melted

Steps:

  • In a large bowl, cream butter and confectioners' sugar until light and fluffy. Beat in egg and orange zest. In another bowl, whisk flour, baking soda and cream of tartar; gradually beat into creamed mixture. Stir in cherries and pistachios., Divide dough in half ; shape each into an 11-in.-long roll. Wrap in plastic; refrigerate at least 2 hours or until firm., Preheat oven to 375°. Unwrap and cut dough crosswise into 1/2-in. slices. Place 2 in. apart on ungreased baking sheets. Bake 8-10 minutes or until edges are light golden brown. Remove from pans to wire racks to cool completely. Frost cookies with melted white chocolate; let stand until set., To Make Ahead: Dough can be made 2 days in advance. Wrap in plastic and place in a resealable bag. Store in the refrigerator., Freeze option: Place wrapped rolls in a resealable plastic freezer bag and freeze. To use, unwrap frozen logs and cut into slices. If necessary, let dough stand 15 minutes at room temperature before cutting. Bake as directed, increasing time by 1-2 minutes. Decorate as directed.

Nutrition Facts : Calories 130 calories, Fat 7g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 41mg sodium, Carbohydrate 17g carbohydrate (11g sugars, Fiber 0 fiber), Protein 2g protein.

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