Katy's Cherry Pistachio Cookies

INGREDIENTS
1 cup unsalted butter
1/2 cup sugar
1/2 teaspoon salt
1 egg, separated
2 1/4 cups all-purpose flour
1/2 cup pistachio nuts, coarsely chopped
8 ounces candied cherries, coarsely chopped
1/3 cup coarse sugar

In a large bowl of an electric mixer, cream together butter, 1/2
cup sugar, and salt. Beat in egg yolk. Mix well. Add flour and
pistachios; blend on low speed until just combined.

Remove dough from mixer and with a strong spoon or your
hands, mix in cherries. Divide dough in half and roll each piece
into a log about 12 inches long; wrap in plastic and chill
overnight (or freeze for later use).

Adjust the oven racks to the center shelf and preheat oven to 350
degrees. Line a cookie sheet with parchment paper or grease lightly. Set aside.

Pour coarse sugar onto a piece of wax paper or aluminum foil.
Beat egg white slightly, then brush egg white over the surface of
the log; press and roll log into sugar; transfer to a cutting board.
Using a sharp knife, slice log in 1/2-inch slices; transfer to cookie
sheet. Bake 12 to 15 minutes. Cool completely and store in an
airtight container or freeze.