Cherry-Pistachio Wedding Cookies
This recipe makes 32 servings with 82 calories, 1g of protein, and 4g of fat each. This recipe covers 1% of your daily requirements of vitamins and minerals. It can be enjoyed any time, but it is especially good for Wedding. Head to the store and pick up butter, dry-roasted pistachios, cornstarch, and a few other things to make it today. From preparation to the plate, this recipe takes about 45 minutes.
Instructions
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. (
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.
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 cookies; toss gently to coat with powdered sugar.
Transfer cookies to wax paper to cool completely.