Pistachio Cherry Cookie

Ingredients	Preparation
327g 21g raspberry puree 16g 7g Pectin NH 94g Sugar #2 2g citric acid solution	Heat all purées to 86° F Add the mix of pectin and dextrose and boil. Add sugar #2 and boil. Cook to 55 brix or 219° F. Add citric acid solution. Cast in 6 grams per each cookie (Demarle Medallions #FP1097) and then freeze.

Ingredients	Preparation
283g butter 326g light brown sugar 240g Sugar 146g eggs 9g baking powder 500g All purpose flour 9g fleur de sel 180g NLO-PO-A088501 180g NUO-PI-A091702-B82 126g NRO-BC-A088601	Cream butter and sugars. Add pistachio butter. Add eggs and scrape the bowl. Add the mix of all dry ingredients. Add granulated pistachios.

Scoop 70 grams each cookie.
Press confit medallion into cookie 3. Bake at 320° F for about 12 minutes. center. Enclose Cookie.
Bake at 320° F for about 12 minutes.

Recipe