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Cherry-Pistachio Wedding Cookies

Source of Recipe


Cooking Light



List of Ingredients



• 1½ cups cake flour
  
• 2/3 cup all-purpose flour
  
• 1¼ cups powdered sugar, divided
  
• 2 tsp cornstarch
  
• ¼ tsp salt
  
• ½ cup chilled butter, cut into small pieces
  
• 3 tsp ice water
  
• 1½ tsp vanilla extract
  
• ½ cup dried tart cherries
  
• ¼ cup finely chopped salted dry-roasted pistachios
  
• Cooking spray
  






Instructions



1. Preheat oven to 350° F.
   
   
2. Lightly spoon flours into dry measuring cups; level with a knife. Combine flours, ¾ cup powdered sugar, cornstarch, and salt in a food processor; pulse to combine. With food processor on, add butter through food chute a few pieces at a time; process 1 minute or until mixture is the texture of sand.
   
   
3. Combine 3 teaspoons ice water and vanilla in a small bowl. With food processor on, slowly add ice water mixture through food chute; process 1 minute or until very well combined. (Mixture will remain crumbly.) Add cherries and pistachios; pulse 10 times or just until combined. Transfer mixture to a bowl. (Mixture will be crumbly.) Gently press mixture into a level tablespoon; pack lightly with the heel of your hand. Turn out onto a baking sheet coated with cooking spray. Repeat with remaining dough to form 32 cookies.
   
   
4. Bake at 350° for 15 minutes or just until bottoms are golden. Remove from oven; cool 10 minutes on baking sheet.
   
   
5. Place remaining ½ cup powdered sugar in a large bowl. Add cooled cookies; toss gently to coat with powdered sugar. Transfer cookies to wax paper to cool completely.
   
   Makes 32 servings.
   
   






Final Comments


The combination of tender cake flour and sturdy all-purpose flour produces delicate cookies. The dough will be crumbly after you've combined all the ingredients, but will hold its shape once molded into a tablespoon measure and turned out onto a baking sheet. You may need to add 1 to 2 additional teaspoons of ice water to the dough to achieve the crumbly consistency.