Here is another recipe, from my Cooking Light Magazine. Everyone loves the traditional wedding cookies, but this one has a twist of Dried Cherries & salty, roasted pistachio nuts blended in! This is a delicate, melt in your mouth cookie. Make sure you use chilled butter. 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. Not only delicious, but pretty little cookies. If the dough seems too crumbly, simply add another tablespoon or two of ice cold water. Enjoy!
2/3 cup all-purpose flour
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 (opt)
1/4 cup finely chopped salted dry-roasted pistachios
1. Preheat oven to 350°.
2. 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.
3. 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.
4. Bake at 350° for 15 minutes or just until bottoms are golden. Remove from oven; cool 10 minutes on baking sheet. 5. 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.