Cherry-Pistachio Wedding Cookies

Photo: Lee Harrelson; Styling: Leigh Ann Ross

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.

Yield: 32 servings (serving size: 1 cookie)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • 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

Ingredients

  • 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

Preparation

  1. 1. Preheat oven to 350°.
  2. 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. 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. 4. Bake at 350° for 15 minutes or just until bottoms are golden. Remove from oven; cool 10 minutes on baking sheet.
  5. 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.
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