Recipe

Pistachio And Cherry Wedding Cakes Recipe

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Ingredients

Directions

Step #1 Preheat oven to 350 degrees.
Step #2 Butter 3 heavy large baking sheets.
Step #3 Using electric mixer, beat 2 c butter & 1 c powdered sugar in large bowl until light & fluffy.
Step #4 Beat in vanilla & salt, then pistachios & cherries.
Step #5 Using spatula, stir in the all flour (do not overmix dough).
Step #6 Shape dough by generous tbspfuls into football-shaped ovals.
Step #7 Place on prepared baking sheets, spacing 1" apart.
Step #8 Bake cookies, until bottoms just begin to brown, one sheet at a time, about 16 mins.
Step #9 Cool cookies on sheets 10 mins before coating.
Step #10 Pour generous amount of powdered sugar into medium bowl.
Step #11 WOrking with 5-6 warm cookies at a time, add cookies to bowl of sugar; carefully turn to coat thickly.
Step #12 Transfer cookies to sheet of waxed paper.
Step #13 Repeat to coat cookies with sugar again, cool completely.
Step #14 Can be made 4 days ahead.
Step #15 Store airtight at about room temp.
Enjoy the Pistachio & Cherry Wedding Cakes recipe

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