These cookies were on my "want to make" list for quite a while. I just couldn't seem to fit them in anywhere. But, then my younger sister came to visit and asked if there were any treats. I took that as an invite to whip these up!
I was a tad bit skeptical because I wasn't sure how this cookie was going to hold together and how it would taste since it was light. But they baked up perfectly and were absolutely fabulous. I will make these again, because they are quick and easy and taste really great. I am thinking that maybe I will add them to my holiday treat making (Yes, I am already thinking about it!)
Cherry-Pistachio Wedding Cookies from Cooking Light
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.
2. 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.
Posts
13 comments:
hello,nice to meet you
So good......
These cookies look really nice and puffy. Does the texture resemble a cookie or a cake more?
The texture is actually like pie crust or shortbread, not at all cake-like. They don't change shape at all from when you put them on the cookie sheet.
There are adorable! I love the pictures of the sugar dusted on them and the one split in half YUMMY! They look great I would try these for sure. :-)
Those are delectable and pretty little treats. Those would even make a great little hostess gift. Were there any left?
I am already thinking about holiday baking too! These look great! I am glad you tried them.
I love these kind of cookies! They remind me of my mom making them around Christmas time, I'll have to try this recipe out this year! YUM!
Those look really good, I love the fun powdered sugar layer, it's great to lick off when it gets all over your fingers!
Oh Yumm, those look so good Maryann!!! I love Mexican Wedding Cookies and your version looks fabulous. I adore cranberries and pistachios! Congrats on winning one of the books on Prudy's wonderful giveaway. If you want to have a lucky chance on another one, I am hosting one on my blog as well right now, to help celebrate my 300th post! Hop on over and leave me a comment. You never know, lightening could strike twice!
I made these from CL too. I was suprised at how good they were considering my snowball cookies are generally just big balls of butter suspended in sugar and flour.
Oh, my... These look insanely good. I will have to try to make a GF version of them. I'm expanding my repertoire of GF cookies lately. The kids are loving it. I'll let you know how they turn out.
These cookies look amazing. I may try them with salted macadamias, because I have a lot of those on hand.
Nancy
Post a Comment