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.

What you will need

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


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