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.

Comments

Curried Chicken Soup

I made this soup so often in the 1990s, but frankly had forgotten about it. Flipping through this cookbook, I found this recipe and was flooded with memories. When I was in grad school, this soup was my "feeling decadent" food and reminded me of something people might eat after hitting the slopes -- a thing I have never done. A few decades long, and with a lot more experience with cooking, I realize that this is basically a chicken curry with a thin sauce and the rice already in the meal -- but don't let that in any way discourage you! It's delicious as is and is a wonderful take on what is otherwise chicken and rice soup. I have become a fan of using rotisserie chickens, especially during the pandemic. They are so cheap, and I can use the meat in a soup like this on the day-of grocery shopping, and, crunch the bones down for the freezer for making stock in the future. Of course, this soup can be made with a fresh chicken, but I have modified the recipe bel...

Tortellini with Gorgonzola Cream Sauce

I've been making this dish for guests for years. This is, sadly, part two of the dinner-with-no-photographs. I'm sure I'll be making this again soon, at which point I'll update this post with pics. Tortellini with Gorgonzola Cream Sauce The Silver Palate Cookbook 1 1.2 c dry white vermouth 2 1/4 c heavy cream pepper pinch freshly ground nutmeg 2 T salt 1 1/2 lb tortellini 1/2 lb Gorgonzola cheese, crumbled (do not skimp on quality) 1 1/2 T Parmesan, grated Bring vermouth to a boil in a small heavy saucepan and reduce by half. Add heavy cream. Bring to a boil and lower heat to a simmer. Season to taste with pepper and nutmeg. Simmer, uncovered, for 15 minutes, or until reduced by one-third. Bring a pot of water to a boil and cook tortellini until tender. Drain pasta and return to warm pot. Remove cream sauce from the heat. Stir in the cheeses. Pour sauce over the tortellini. Set over medium heat and cook gently, stirring constantly, for 5-8 minutes, o...

Spicy Bulgarian Tomato Dumpling Soup - Domatene Supa

This was very very good. The soup itself was flavorful and would have been enough as a dinner soup. But adding the dumplings converted this soup into an entree. The couscous addition in the batter makes the dumplings pretty foolproof -- no real concern that they'll still be raw because most of the bulk is couscous, which was already cooked. I opted to cook only enough dumplings as we needed that night. We will have to make future dumplings "on demand" as we eat this as leftovers. Spicy Bulgarian Tomato Dumpling Soup - Domatene Supa Sundays at Moosewood Restaurant Soup 1 onion , diced 4 cloves garlic , minced 3 T olive oil 6 c tomatoes , chopped (fresh or canned and drained) 2 tsp chili powder 2 T flour 1 tsp salt 1/2 tsp pepper 4 c stock Dumplings 2 T butter , room temperature 2 eggs , separated 1/4 c couscous 1/4 c boiling water 3/4 c flour 1/4 tsp salt 2 T dill weed , fresh (or 1 tsp dried) 1/3 c milk or stock In medium pot, sa...

Donut Army

Search This Blog