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Categories:Viewed: 63 - Published at: 4 years ago
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
- 1 cup dried tart cherries or dried cranberries
- 3 1/3 cups sifted cake flour
- 1 2/3 cups sifted all purpose flour
Method
- 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 overmix 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.
