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.