Pistachio-almond-cherry-chocolate cookies

Pistachio cherry chocolate cookies

Pistachio cherry chocolate cookies

Here at The Ordinary, we get a lot of spam comments. Several a day. I confess I feel almost sorry for the spammers, because we’re such a small concern, here in our little Ordinary world. I want to tell them that they’re wasting their time, and that their heartfelt words won’t reach all that many people. But I must also confess that I like some of the spam comments that I get. They’re charming. And to continue the theme of found-poetry-of-the-modern-technological-world that we started yesterday, I’ll share some with you here. They’re generally very generous comments, very complimentary, enthusiastically positive. And this is nice to read when you’re feeling discouraged, as I have been, even if you doubt the absolute sincerity of the commenter. And they’re often strangely but appealingly constructed, with an unexpected rhythm, and a brand new use for words you’ve heard a million times, which is where the poetry comes in. You want to read it twice, you want to share it. It’s not honest enough to be enduring, or soulful enough to be genuinely touching, but many of these comments transcend their original purpose to become something more beautiful than a means to sell diet pills. And here we go…

    Wow, this post is pleasant,
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    plus enchanted it with a lot
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    and our entire neighborhood will
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    you really know
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    approximately!
    I to find it very bothersome
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    I will definitely
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Well, I could go on forever, but I won’t. Instead I’ll tell you about these cookies. David came home from the flea market this morning with a new beautiful blue plate, and he said, “Good for cookies!” So I made cookies. We had some cherries that needed eating, and I always like cherries with pistachios and almonds, and I always like everything with chocolate, so there you have it! I added a little cardamom, because I thought it would go well with everything, and it did. I made quite a small batch…a half batch…because I’m still baking in my toaster oven. So double all of these ingredients if you’re going to make a real batch of cookies! If you cook them till they’re golden on top, they’ll be quite crispy on the outside, but if you stop when they’re just slightly browned on the bottom, they’ll be more soft and chewy. The choice is yours!

Here’s STEP RIGHT UP by Tom Waits.

1/2 stick (4 tablespoons) cold unsalted butter, cut into small pieces
1/2 cup white sugar
1 egg
1/2 cup flour
1/2 t salt
1/2 t ground cardamom
1/2 cup toasted pistachio kernels
1/2 cup toasted almonds
1/2 cup fresh cherries, pitted and chopped
2/3 cup bittersweet chocolate chips

Preheat the oven to 350 and lightly grease a cookie sheet.

In a food processor whiz the butter till it’s all chopped up. Add the sugar, and process again so you have a crumbly consistency. Add the egg and process briefly again. Add the flour, salt, pistachios and almonds, and process to combine. You want the nuts to be broken down but not completely crushed. Add the cherries, and process until they’re broken down and mixed into the batter, which will turn a nice shade of pink. Add the chocolate chips and process briefly again so that some of the chips are ground up and some are still nearly whole. You want a batter with flecks of nuts and cherries, but not too chunky.

Drop by teaspoonfuls on the sheet. Bake for about ten minutes, until the bottom is just lightly browned. For a crispier cookie, bake slightly longer till the top is golden as well.

Remove from the oven and let cool on a cooling rack.

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4 thoughts on “Pistachio-almond-cherry-chocolate cookies

  1. Claire,

    I’ve been reading your blog for what seems like a long time: about three years now! We’ve never met, but I refer to you in conversations often enough that my husband knows who you are as well as actual acquaintances of mine whom he has also never met–classmate Heidi, workout buddy Audrey, and blog stalkee Claire. Your stories have lifted my spirits in the midst of nursing school blues and your recipes have filled my lunch box to nourish me through clinicals. You have truly enriched my life, and I think it’s important that you know that!
    I can empathize with you on the loss of your oven, as I, too, suffered a similar loss in 2010. I also baked my way through batches of cookies three at a time in my humble toaster oven and feasted on half portions of casseroles. It’s amazing how much you can accomplish in those little guys! We slowly built our savings and finally replaced the oven in 2013. Take heart! Some day you will again bake in full size, and that huge, beautiful cavern of an oven will seem the extravagant luxury you never realized it always was.

    Fondly,

    Joana

    • Thank you so much. So kind of you to take the time to say such kind things. I have been feeling discouraged about this and that, and your comment made me truly happy. I made my husband read it, so now we’re both talking about our virtual friends with our spouses! I hope nursing school is going well for you–I admire nurses so much! I really do. One of the hardest, most important jobs of all, if you ask me. Thank you again…you made my evening a much happier one!

  2. Sorry to read about your oven, the cookies look yummy. Sorry you sometimes feel discouraged, I read and enjoy, but don’t comment very often.

    • Ah, no worries, Beth. I wasn’t feeling discouraged about this blog! And I don’t feel so discouraged any more. Thanks for the kind words, though.

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