Yield:
about 4 dozen cookiesIngredients
1 cup (2 sticks) unsalted butter, at room temperature
1/2 cup granulated sugar
1/2 teaspoon salt
1 large egg, separated
2-1/4 cups all-purpose flour
1/2 cup pistachio nuts, roughly chopped
1 8-ounce container candied red cherries, roughly chopped
1/3 cup coarse or sanding sugar
Instructions
In the large bowl of an electric mixer, cream together butter, 1/2 cup sugar, and salt. Beat in egg yolk; mix well. Add flour and pistachios; blend on low speed until just combined. Remove dough from mixer and, with a strong spoon or your hands, mix in cherries. Divide dough in half and roll each piece into a log about 12 inches long; wrap in plastic and chill overnight.
Adjust the oven rack to the center shelf and preheat to 350°. Line a cookie sheet with parchment paper (or grease lightly); set aside. Pour coarse sugar onto a piece of waxed paper or aluminum foil. Lightly brush egg white over the surface of the log; press and roll log into sugar; transfer to a cutting board. Using a sharp knife, slice log in 1/2-inch slices; transfer to cookie sheet and bake 12 to 15 minutes. Cool completely and store in an airtight container or freeze.
