Pistachio White Chocolate Cherry Crisps Recipe

Combine butter and sugar in the bowl of a stand mixer fitted with a paddle attachment. Mix on medium speed until light and fluffy, about 2 minutes; scrape down the bowl sides and bottom. Add egg yolk, vanilla, and salt and beat until smooth, about 30 seconds. Add flour and mix on low speed until the dough comes together. Add cherries, pistachios, and chocolate and mix until they are uniformly distributed. Lay 2 (15-inch) pieces of plastic wrap on a clean work surface and place half the dough along the center of each piece. Shape the dough into 2 logs measuring about 1 1/2 inches in diameter and 11 inches long. Roll the logs up in the plastic and secure tightly. Place in the freezer for 2 hours or up to several weeks. When ready to bake the cookies, heat the oven to 350ºF and arrange a rack in the middle. Remove 1 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.