Rating: 5 stars
5 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 1
  • 5 star values: 4

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.

MaryAnne Gragg
Recipe by Cooking Light August 2008

Gallery

Lee Harrelson; Styling: Leigh Ann Ross

Recipe Summary

Yield:
32 servings (serving size: 1 cookie)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°.

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  • 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.

  • 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.

  • Bake at 350° for 15 minutes or just until bottoms are golden. Remove from oven; cool 10 minutes on baking sheet.

  • 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.

Nutrition Facts

86 calories; calories from fat 36%; fat 3.4g; saturated fat 1.9g; mono fat 1g; poly fat 0.3g; protein 1g; carbohydrates 12.9g; fiber 0.8g; cholesterol 8mg; iron 0.6mg; sodium 43mg; calcium 4mg.
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