Yield: 2 dozen cookies


1 cup butter, softened

1 cup sugar

2 cups flour

1 tsp baking powder

1 tsp vanilla

1 Tbsp lemon zest

1/3 cup dried cherries

1/2 cup pistachios, chopped


  1. Mix together the butter and sugar until combined. Add in the flour and baking powder, stirring until a smooth dough forms.
  2. Add in the lemon zest, cherries and pistachios until evenly combined.
  3. Split the dough in half and roll into two even logs. Wrap in Saran wrap and freeze for 1-2 hours.
  4. Slice the chilled dough and place cookies on a greased baking sheet. Bake for 12-15 minutes at 325 degrees or until lightly browned.

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