Cherry Pistachio Butter Cookies
By: Linda Bonwill - World Class Cooking
Coffee Kissed!
These buttery, melt-in-your-mouth treats are like little bites of seasonal magic!
Infused with the cozy flavors of White Christmas Coffee (Very Vanilla) and a hint of nutty pistachios, they’re topped off with a sweet surprise—luscious cherry jelly splashed with coffee.
Perfect with a warm cup of coffee by the fire, these cookies will fill your home with good cheer and leave everyone reaching for "just one more!"
This is a Door County Coffee. It was made in the kitchens of the Door County Coffee Cafe.
Ingredients
Featured ingredient: White Christmas Coffee
- 1 cup butter, softened
- 2 TBSP White Christmas coffee, brewed
- 1 cup powdered sugar
- 2 cups all-purpose flour (I used gluten-free)
- 1/3 cup ground pistachio nuts
Cherry Filling
- 1/2 cup cherry jelly
- 1/4 cup White Christmas coffee, brewed
- Whisk the ingredients together in a small saucepan on med/high heat. Cook until the coffee evaporates and the filling is smooth, approx. 5 mins. Let it cool before adding it to the cookies. Sprinkle with powdered sugar.
Instructions
- Preheat the oven to 350 degrees. Grease two baking sheets or line them with a silicone mat.
- Add the butter, coffee, sugar, and flour to a stand mixer bowl. Mix with a flat beater until thoroughly blended. Add the nuts and mix until the dough forms a ball.
- Remove the dough from the bowl. Scoop approx. 1 TBSP balls and hand roll to smooth. Place each ball on the baking sheet 2-3 inches apart. Bake for approx. 10 mins.
- Remove the cookies from the oven. Punch a small indention in the center of of each cookie while the cookie is still hot. NOTE: Do not press through the dough. You can use your finger
- Let the cookies cool completely
- Fill the center of each cookie with the cherry filling, using approx. 1/4 tsp. Let the cherry filling dry for a few hours before storing them away. NOTE: You can use a piping bag to fill the cookies.