I thought this recipe was great! The taste was exactly as it should be!
Cherry-Pistachio Wedding Cookies
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.
More From Cooking Light
- Calories: 86
- Calories from fat: 36%
- Fat: 3.4g
- Saturated fat: 1.9g
- Monounsaturated fat: 1g
- Polyunsaturated fat: 0.3g
- Protein: 1g
- Carbohydrate: 12.9g
- Fiber: 0.8g
- Cholesterol: 8mg
- Iron: 0.6mg
- Sodium: 43mg
- Calcium: 4mg
- 1 1/2 cups cake flour (about 6 ounces)
- 2/3 cup all-purpose flour (about 3 ounces)
- 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
- 1. Preheat oven to 350°.
- 2. 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.
- 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 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.
Only you will be able to view, print, and edit this note.Add Note