First, you will want to grind up about two cups of roasted unsalted and shelled, pistachios. Maybe have the kids shell them for you! Pulse shelled nuts in a food processor until you have a fine crumb. Some pieces will be bigger than others, texture baby! This should yield 1 & 1/2 cups of crumb with a little extra for topping later.
Set your oven to preheat at 325 degrees.
Add your dried cherries to a bowl of cherry juice and let them soak in it for about 5 min. Drain them and then chop the cherries up. Set aside.
In a standing mixer bowl, cream butter and sugars until light and fluffy. Add room temperature eggs, one at a time until each is incorporated. Add vanilla pudding mix and extract.
In a large mixing bow, whisk together flour, baking soda, salt and pistachio.
Slowly add dry mixture, to butter and sugar/butter mixture. Mix with a paddle attachment until just combined. Add in white chocolate chips and mix until just combine.
I scoop out balls of dough with an ice cream scooper and press a couple chips, pistachio crumbs and cherries into the top of each ball to make a real pretty cookie. Line dough balls up on a cookie sheet and freeze them for at least 15 min. Once hard, you can bake some, and put the rest in a zipper bag to bake another time. Keep them in the freezer until needed.
Bake for 12-15 min, depending on your oven.