Cherry-Pistachio Wedding Cookies

Ingredients

• 0.5 cup butter chilled cut into small pieces
• 6 ounces cake flour 
• 0.5 cup cherries dried
• 2 teaspoons cornstarch 
• 0.3 cup dry-roasted pistachios salted finely chopped
• 3 ounces flour all-purpose
• 3 teaspoons ice water 
• 1.3 cups powdered sugar divided
• 0.3 teaspoon salt 
• 1.5 teaspoons vanilla extract 

Equipment

• food processor
• bowl
• baking sheet
• oven
• knife
• wax paper
• measuring cup

Directions

1. Preheat oven to 35
2. Lightly spoon flours into dry measuring cups; level with a knife.
3. 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.
4. 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. (
5. Mixture will remain crumbly.)
6. Add cherries and pistachios; pulse 10 times or just until combined.
7. Transfer mixture to a bowl. (
8. 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.
9. Bake at 350 for 15 minutes or just until bottoms are golden.
10. Remove from oven; cool 10 minutes on baking sheet.
11. Place remaining 1/2 cup powdered sugar in a large bowl.
12. Add cooled cookies; toss gently to coat with powdered sugar.
13. Transfer cookies to wax paper to cool completely.