Pistachio and Cherry Polvorones

By nanarose

Ingredients

• 2 c. unsalted butter, at room temperature (4 sticks)
• 1 c. confectioners’ sugar, plus 1 1/4 cup for coating
• 2 tbsp. pure vanilla extract
• 1 tsp. kosher salt
• 1 c. shelled unsalted pistachios (about 4 ounces), chopped
• 1 c. dried tart cherries or dried cranberries
• 3 1/3 c. Cake Flour, Sifted
• 1 2/3 c. all-purpose flour, sifted

Preparation

Step 1

Heat oven to 350°F. Line 3 baking
sheets with parchment paper. Using
an electric mixer, beat butter and
sugar in a large bowl until light and
fluffy. Mix in vanilla and salt, then
pistachios and cherries. Stir in flours
(do not overmix).
Working with 1 baking sheet at a time, shape dough into tablespoon-size balls and place on prepared sheet, spacing 1 in. apart. Bake until bottoms just begin to turn golden brown, 15 to 16 minutes. Let cool on sheet 10 minutes. Repeat with
remaining dough.
Meanwhile, place remaining 1 1⁄4 cups sugar in a medium bowl.
Working with 5 or 6 warm cookies at
a time, gently coat in sugar. Transfer
cookies to a piece of parchment
paper to cool completely. Repeat
with remaining cookies.