Cherry-Pistachio Wedding Cookies

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.

Yield: 32 servings (serving size: 1 cookie)

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
• 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

Preparation

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. 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.

Nutritional Information

Calories:

86 (36% from fat)

Fat:

3.4g (sat 1.9g,mono 1g,poly 0.3g)

Protein:

1g

Carbohydrate:

12.9g

Fiber:

0.8g

Cholesterol:

8mg

Iron:

0.6mg

Sodium:

43mg

Calcium:

4mg