Pistachio Cherry Meltaways #desserts #cakerecipe #chocolate #fingerfood #easy

I trust all of you had a decent Thanksgiving. I needed to thank you folks for perusing my ramblings, for being quiet with me when my life dominates, for sending me your very own superb plans, and for sharing your accounts. Much obliged. There are so often I perused a remark or get an email that fills my heart with joy.

We had another motivation to be thankful this week. My better half and I were sitting in front of the TV and going to hit the hay when we heard a popping commotion. We pivoted without a moment to spare to see our water cooler burst into blazes. My significant other immediately tossed it outside and decreased the flares. Nobody was harmed.

As we disclosed out the house that was loaded up with smoke we began going once again the what uncertainties. Imagine a scenario where we were away. Imagine a scenario where we had hit the hay 10 minutes sooner. The fire was directly beneath our child's rooms. So alarming. It could have been so a lot of more regrettable. I'm so thankful we were the place we were, that my children are alright, and for my brisk reasoning spouse.

I initially posted these Pistachio Cherry Meltaways as a component of I Heart Naptime's Crazy Christmas Event prior this month.
Pistachio Cherry Meltaways #desserts #cakerecipe #chocolate #fingerfood #easy
Also try our recipe Copycat Girl Scout Samoa Cookies #desserts #cakerecipe #chocolate #fingerfood #easy


  • 1 cup butter, softened
  • 2/3 cup powdered sugar
  • 1 (3.4 ounce) package instant pistachio pudding mix
  • 1 2/3 cups all-purpose flour
  • 1 1/2 teaspoons almond extract
  • optional green food coloring
  • 1/2 cup maraschino cherries, chopped finely


  1. In a stand mixer, beat the butter until fluffy. Add the powdered sugar, pudding mix, and flour. Mix until combined. The mixture may seem dry at first but will come together after beating.
  2. Add the almond extract and green food coloring if you want the cookies with a brighter green color.
  3. Finely chop the maraschino cherries. Using a paper towel pat the cherries removing all of the juice and excess liquid. You want to make sure you dry all of the red juice or you may turn your cookies a not so pretty color. Gently mix in the chopped cherries.
  4. Wrap the dough in plastic wrap and place in the freezer for 30-60 minutes or until firm.
  5. Preheat oven to 350 degrees and line a cookie sheet with parchment paper.
  6. Take a tablespoon of dough and roll into a ball. Place cookie on the cookie sheet and repeat with the remaining dough.
  7. Bake for 9-11 minutes. Remove from the oven and let the cookies cool on the cookie sheet. Once completely cooled sprinkle cookies with additional powdered sugar.

Read more our recipe HOW TO MAKE CHOCOLATE RAVIOLI #desserts #cakerecipe #chocolate #fingerfood #easy

Source : bit.ly/2o5xcfw

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