Cherry-Pistachio Wedding Cookies

By dbfv101

You can't go wrong when you combine fruit and nuts, so you're going to love these Cherry-Pistachio Wedding Cookies!

Ingredients

• 1 1/2 cups cake flour
• 2/3 cup all-purpose flour
• 1 1/4 cups powdered sugar, divided
• 2 teaspoons cornstarch
• 1/4 teaspoon salt
• 1/2 cup chilled butter, cut into small pieces
• 3 teaspoons ice water
• 1 1/2 teaspoons vanilla extract
• 1/2 cup dried tart cherries
• 1/4 cup finely chopped salted dry-roasted pistachios
• Cooking spray

Details

Servings 32
Preparation time 35mins
Cooking time 55mins
Adapted from find.myrecipes.com

Preparation

Step 1

Preheat oven to 350°F.

Lightly spoon flours into dry measuring cups; level with a knife. Combine flours, 3/4 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.

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.

Bake at 350°F for 15 minutes or just until bottoms are golden. Remove from oven; cool 10 minutes on baking sheet.

Place remaining 1/2 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.

Tips: 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 in a tablespoon measure and turned onto a baking sheet. You may need to add one to two additional teaspoons of ice water to the dough to achieve the crumbly consistency.