She Strengthens

Holiday Cheer in Every Bite: Versatile Butter Cookies

These festive butter cookies, speckled with red and green, are the perfect treat for the holiday season. With their versatility, you can experiment with different combinations of chocolate, fruit, and nuts to create a unique flavor profile. Plus, they can be made weeks in advance and stored in the freezer, making them a convenient option for busy holiday schedules.

The Essentials

Before you begin, make sure you have unsalted pistachios on hand. For a wide selection of nuts and dried fruits, consider checking out online retailers. Remember to store your nuts in an airtight container in the freezer to preserve their freshness.

Game Plan

To ensure the cookie dough is firm enough to cut, it needs to chill in the freezer for at least 2 hours. If it’s been frozen for longer, let it thaw for 30 minutes at room temperature before slicing. This recipe is part of our holiday cookie collection, featuring a variety of sweet treats perfect for the season.

Yield and Difficulty

This recipe yields approximately 5 dozen cookies and is considered easy to make. The total preparation time is about 1 hour, plus chilling time, with 20 minutes of active time.

Ingredients

• 2 sticks (8 ounces) unsalted butter, at room temperature
• 1/2 cup granulated sugar
• 1 large egg yolk, at room temperature
• 1 teaspoon vanilla extract
• 1/2 teaspoon fine salt
• 1 3/4 cups all-purpose flour
• 2/3 cup coarsely chopped dried cherries
• 1/2 cup toasted and coarsely chopped shelled, unsalted pistachios
• 1/2 cup coarsely chopped white chocolate

Preparing the Dough

Combine the butter and sugar in a stand mixer fitted with a paddle attachment. Beat on medium speed until light and fluffy, about 2 minutes. Scrape down the bowl sides and bottom, then add the egg yolk, vanilla, and salt. Beat until smooth, about 30 seconds. Gradually add the flour, mixing on low speed until the dough comes together. Finally, add the cherries, pistachios, and chocolate, mixing until they’re evenly distributed.

Shaping and Freezing the Dough

Lay two 15-inch pieces of plastic wrap on a clean work surface. Place half the dough along the center of each piece, shaping it into logs about 1 1/2 inches in diameter and 11 inches long. Roll the logs up in the plastic and secure tightly. Place them in the freezer for at least 2 hours or up to several weeks.

Baking the Cookies

When ready to bake, heat the oven to 350°F and arrange a rack in the middle. Remove one log from the freezer and unwrap. Cut the log into 1/4-inch-thick slices and arrange them at least 1 inch apart on a baking sheet. Return any remaining dough to the freezer in between batches. Bake until the cookie edges are light golden brown, about 14 minutes. Let the cookies cool on the baking sheet for 5 minutes before removing to a rack to cool completely.