Pistachio And Cherry Wedding Cakes

Total Time: 40 mins Preparation Time: 15 mins Cook Time: 25 mins

Ingredients

• 2 cups unsalted butter, room temperature
• 1 cup powdered sugar (plus more for coating)
• 2 tablespoons vanilla extract
• 1 teaspoon salt
• 1 cup unsalted shelled pistachio, chopped (about 4 oz.)
• 1 cup dried tart cherries or 1 cup cranberries
• 3 1/3 cups cake flour
• 1 2/3 cups sifted all-purpose flour

Recipe

• 1 preheat oven to 350 degrees.
• 2 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 overmix dough).
• 3 shape dough by generous tablespoonfuls into football-shaped ovals. place on prepared baking sheets, spacing 1" apart. bake cookies, one sheet at a time, until bottoms just begin to brown, about 16 minutes. cool cookies on sheets 10 minutes before coating.
• 4 pour generous amount of powdered sugar into medium bowl. working with 5-6 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.
• 5 can be made 4 days ahead. store airtight at room temperature.