2 sticks unsalted butter, softened
1/2 cup granulated sugar
1/2 tsp salt
1 large egg, separated
2-1/4 cups all-purpose flour
1/2 cup shelled pistachio nuts, roughly chopped
1 8-oz container glazed red cherries
In a large bowl of an electric mixture, cream together the butter,
sugar and salt. Beat in the egg yolk; mix well. Cover and refrigerate
the egg white for finishing the cookies. Add the flour and nuts; blend
on low speed until just combined. Remove from the mixer and with a
strong spoon, or your hands, mix in the cherries. Divide the dough in
half and roll each piece into a log about 10-inches long; wrap in
plastic and chill over night.
To finish the cookies:
1/3 cup demerara sugar
Adjust the oven rack to the center shelf and preheat to 350°F. Lightly grease a baking sheet, or line with a Silpat; set aside. Pour the sugar onto a piece of wax paper or aluminum foil. Lightly brush the egg white over the surface of the log; press and roll the log into the coarse sugar; transfer to a cutting board. Using a sharp knife slice the log in 1/2-inch slices; transfer to the cookie sheet and bake 12-15 minutes. Cool completely, then store in an airtight container or freeze.