Cherry-pistachio Wedding Cookies

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

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

Recipe

• 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.