Cherry-Pistachio Wedding Cookies

Name: Cherry-Pistachio Wedding Cookies
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 1 cookie, 32 serving(s)
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 (add 1/4 cup additional butter for a moister cookie); 3 teaspoons ice water; 1 1/2 teaspoons vanilla extract; 1/2 cup dried tart cherry; 1/4 cup finely chopped salted dry-roasted pistachios; 1/4 teaspoon almond extract (optional); cooking spray

Submitted by kittycatmom

"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. **Edited to add for a "moister" cookie you may decide to add an additional 1/4 cup applesauce or butter."

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Ready In:: 30mins
Ingredients:: 12
Yields:: 1 cookie
Serves:: 32

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 (add 1/4 cup additional butter for a moister cookie)
3 teaspoons ice water
1 ¹⁄₂ teaspoons vanilla extract
¹⁄₂ cup dried tart cherry
¹⁄₄ cup finely chopped salted dry-roasted pistachios
¹⁄₄ teaspoon almond extract (optional)
cooking spray

directions

Preheat oven to 350°.
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.

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Reviews

I appreciate that these are lower-fat than the original recipe, but it is really evident in the taste. That didn't stop me and my children from eating a bunch of them, but they still left something to be desired.

ShaGun