Saturday, September 20, 2008

Cherry Pistachio Wedding Cookies

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.

13 comments:

tkc0109 said...

hello,nice to meet you

goooooood girl said...

So good......

Steph said...

These cookies look really nice and puffy. Does the texture resemble a cookie or a cake more?

Mary Ann said...

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.

Jeena said...

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. :-)

Bridgett said...

Those are delectable and pretty little treats. Those would even make a great little hostess gift. Were there any left?

Maria said...

I am already thinking about holiday baking too! These look great! I am glad you tried them.

Aggie said...

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!

Jenny said...

Those look really good, I love the fun powdered sugar layer, it's great to lick off when it gets all over your fingers!

Marie said...

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!

Prudy said...

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.

Alexa said...

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.

n.o.e said...

These cookies look amazing. I may try them with salted macadamias, because I have a lot of those on hand.
Nancy