Ingredients: |
Ingredients: 2 cups (4 sticks) unsalted butter, room temperature
1 cup powdered sugar plus more for coating
2 tablespoons vanilla extract
1 teaspoon salt
1 cup shelled unsalted natural pistachios (about 4 ounces), chopped *see more info under "Instructions"
1 cup dried tart cherries (chop if large) or dried cranberries
3 1/3 cups sifted cake flour
1 2/3 cups sifted all purpose flour
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Directions: |
Directions:***I could not find unsalted nuts, but I did find instructions on unsalting the ones I had... Before you chop them slide them into boiling water for 20 seconds. Strain the nuts and pop them right into a 400º oven to firm back up. It took mine around 10 minutes to crisp up. They will still feel soft when out of the oven so let them cool, and they firmed up so I could chop them. I left them fairly big pieces. I also chopped the cherries a bit.
Preheat oven to 350°F.
Butter 3 heavy large baking sheets. Using electric mixer, beat 2 cups butter and 1 cup powdered sugar in large bowl until light and fluffy. Beat in vanilla and salt, then pistachios and cherries. Using spatula, stir in all flour (do not over-mix dough).
Shape dough by generous tablespoonfuls into football-shaped ovals. Place on prepared sheets, spacing 1 inch apart. Bake cookies, 1 sheet at a time, until bottoms just begin to color, about 16 minutes. Cool cookies on sheets 10 minutes before coating.
Pour generous amount of powdered sugar into medium bowl. Working with 5 or 6 warm cookies at a time, add cookies to bowl of sugar; gently turn to coat thickly. Transfer cookies to sheet of waxed paper. Repeat to coat cookies with sugar again; cool completely. do ahead Can be made 4 days ahead. Store airtight at room temperature. ©Bon Appetit |
This recipe for Cookies, Pistachio and Cherry Mexican Wedding Cakes is from