Sunday, May 25, 2014

Cherry Pistachio Wedding Cookies




I may be one of the rare fools who loves wedding cookies. This is a nice variation - moist and filled with flavors beyond just powdered sugar.



Cherry-Pistachio Wedding Cookies
Cooking Light

1 1/2 c cake flour
2/3 c flour
1 1/4 c powdered sugar, divided
2 tsp cornstarch
1/4 tsp salt
1/2 c butter, chilled, cut into small pieces
3 tsp ice water
1 1/2 tsp vanilla extract
1/2 c tart cherries, dried
1/4 c pistachio, roasted, salted, finely chopped




Combine flours, 3/4 c powdered sugar, cornstarch and salt in a food processor pulse to combine. with food processor on, add butter through chute a few pieces at a time process 1 minute or until mixture is texture of sand.

Combine 3 tsp ice water and vanilla in a small bowl. With processor on, slowly add ice water mixture through chute. Process 1 minute or until very well combined. Mixture will remaing crumbly. Add cherries and pistachios pulse 10 times or unitl combined. Transfer mixture to a bowl. Mixture will be crumbly.

Gently press mixture into a level T. Pack lightly with the heel of your hand. Turn out onto a baking sheet coated with Pam. Repeat with remaining dough to form 32 cookies.

Bake at 350 for 15 minutes or just until bottoms are golden. Remove from oven. Cool 10 minutes on cooking sheet.

Place remaining 1/2 c powdered sugar in a large bowl. Add cooled cookies toss gently to coat with powdered sugar. Transfer cookies to waxed paper to cool completely.





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