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1
Combine butter and sugar in the bowl of a stand mixer fitted with a paddle attachment.
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2
Mix on medium speed until light and fluffy, about 2 minutes; scrape down the bowl sides and bottom.
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3
Add egg yolk, vanilla, and salt and beat until smooth, about 30 seconds.
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4
Add flour and mix on low speed until the dough comes together.
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5
Add cherries, pistachios, and chocolate and mix until they are uniformly distributed.
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6
Lay 2 (15-inch) pieces of plastic wrap on a clean work surface and place half the dough along the center of each piece.
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7
Shape the dough into 2 logs measuring about 1 1/2 inches in diameter and 11 inches long.
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8
Roll the logs up in the plastic and secure tightly.
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9
Place in the freezer for 2 hours or up to several weeks.
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10
When ready to bake the cookies, heat the oven to 350 degrees F and arrange a rack in the middle.
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11
Remove 1 log from the freezer and unwrap.
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12
Cut the log into 1/4-inch-thick slices and arrange them at least 1 inch apart on a baking sheet.
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13
Return any remaining dough to the freezer in between batches.
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14
Bake until the cookie edges are light golden brown, about 14 minutes.
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15
Let the cookies cool on the baking sheet for 5 minutes before removing to a rack to cool completely.
