Best Pistachio And Cherry Wedding Cookie Recipes

PISTACHIO AND CHERRY WEDDING COOKIE

Steps:

• 1. Preheat oven to 350...butter or spray 2 cookie sheets.
• 2. Place pistachios and cherries in food processor and process lightly until both are nicely chopped, do not over process you don't want powdered pistachios.
• 3. In a mixer bowl beat butter and powdered sugar until light and fluffy. Beat in vanilla and salt, then add pistachios, cherries and zest, if desired. Slowly beat flour into creamed mixture until just blended.
• 4. Shape generous tablespoons of dough into 2"x 1" logs. Place on cookie sheets 1" apart and bake one sheet at a time, 16 minutes or until just starting to turn a golden color around bottom edges.
• 5. Remove from oven, cool on pan for 10 min. then roll gently but generously in powdered sugar. Set onto wax paper to finish cooling. ENJOY!

PISTACHIO WEDDING COOKIES RECIPE - (4.1/5)

Steps:

• In a large mixing bowl cream butter. Beat in 1/2 cup sugar until fluffy. Add in vanilla In a medium bowl combine flour, pudding mix and salt. Gradually mix flour mixture into wet ingredients until combined. Divide dough in half and form into a ball. Wrap in plastic wrap and place in refrigerator for at least an hour. Preheat oven to 350°F. Line baking sheets with parchment paper. Remove dough from plastic wrap and make tsp size balls. Place on baking sheets and press down on the balls slightly spacing them about 1 inch part. Bake in preheated oven for 9-10 minutes. While cookies are still warm toss them in remaining confectioners' sugar and set on wire rack until cooled completely.

CHERRY PISTACHIO COOKIES

Steps:

• In a large bowl, cream butter and confectioners' sugar until light and fluffy. Beat in egg and orange zest. In another bowl, whisk flour, baking soda and cream of tartar; gradually beat into creamed mixture. Stir in cherries and pistachios., Divide dough in half ; shape each into an 11-in.-long roll. Wrap in plastic; refrigerate at least 2 hours or until firm., Preheat oven to 375°. Unwrap and cut dough crosswise into 1/2-in. slices. Place 2 in. apart on ungreased baking sheets. Bake 8-10 minutes or until edges are light golden brown. Remove from pans to wire racks to cool completely. Frost cookies with melted white chocolate; let stand until set., To Make Ahead: Dough can be made 2 days in advance. Wrap in plastic and place in a resealable bag. Store in the refrigerator., Freeze option: Place wrapped rolls in a resealable plastic freezer bag and freeze. To use, unwrap frozen logs and cut into slices. If necessary, let dough stand 15 minutes at room temperature before cutting. Bake as directed, increasing time by 1-2 minutes. Decorate as directed.

PISTACHIO WEDDING COOKIES

Steps:

• 1. In a large mixing bowl, cream butter. Beat in 1/2 cup powdered sugar until fluffy. Add vanilla extract. In a medium bowl, combine flour, pudding mix and salt. Gradually mix flour mixture into wet ingredients until combined.
• 2. Divide dough in half and form into balls. Wrap in plastic wrap and refrigerate for at least 1 hour. Preheat oven to 350 degrees. Line baking sheets with parchment paper. Remove dough from refrigerator and make teaspoon size balls. Place on baking sheet and press down on balls slightly, spacing 1-inch apart.
• 3. Bake in preheated oven 9-10 minutes. Do not overbake. Remove from oven, and let them cool on baking sheet for 5 minutes. While cookies are still warm, toss in remaining powdered sugar. Set on wire rack until cooled completely. Makes about 3 dozen cookies.