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. **edited to add for a moister" cookie you may decide to add an additional 1/4 cup applesauce or butter."
Steps
Preheat oven to 350.
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.
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.
Add cherries and pistachios.
Pulse 10 times or just until combined.
Transfer mixture to a bowl.
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.
Bake at 350 for 15 minutes or just until bottoms are golden.
Remove from oven.
Cool 10 minutes on baking sheet.
Place remaining 1 / 2 cup powdered sugar in a large bowl.
Add cooled c.
Ingredients
cake flour, all-purpose flour, powdered sugar, cornstarch, salt, butter, ice water, vanilla extract, dried tart cherry, pistachios, almond extract, cooking spray