Ingredients

　　2 1/2 cups all-purpose flour

　　1/2 teaspoon baking soda

　　1/4 teaspoon salt

　　1 cup sugar

　　6 tablespoons unsalted butter, at room temperature

　　1/4 cup canola oil

　　2 large eggs

　　1 teaspoon vanilla extract

　　1/4 cup dried cherries, chopped

　　2 ounces dark chocolate (60%–70% cacao), chopped

　　Vegetable oil cooking spray

　　1/2 cup pistachios, finely chopped

　　In a bowl, combine flour, baking soda and salt. In a separate bowl, using an electric mixer, beat sugar, butter and oil until smooth. Add eggs and vanilla; beat until combined. Add flour mixture to egg mixture in 5 batches. Stir in cherries and chocolate. Divide dough in half; form into two logs, 2 inches by 8 inches; wrap in plastic wrap and freeze, 1 hour. Heat oven to 350°. Coat 2 baking sheets with cooking spray. Spread nuts on a cutting board; roll logs in nuts. Cut logs into 20 slices each and arrange on baking sheets. Press cookies lightly. Bake until golden, 8 to 9 minutes; transfer to wire rack.

Nutrition Per Serving

　　5 g fat (2 g saturated)

　　13 g carbs

　　1 g fiber

　　2 g protein

　　#### Nutritional analysis provided by Self