Pistachio And Cherry Wedding Cookie Recipes

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 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

Steps:

• In a large mixing bowl cream butter. Beat in 1/2 cup sugar until fluffy. Add in vanilla extract.
• 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 degrees Fahrenheit. Line baking sheets with parchment paper.
• Remove dough from plastic wrap and make teaspoon 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. Don't overbake. Remove from oven and let them sit on baking sheet for about 5 minutes. While cookies are still warm toss them in remaining confectioners sugar and set on wire rack until cooled completely.
• Store in airtight containers.

PISTACHIO COOKIES

Steps:

• In a large bowl, beat the butter, oil and confectioners' sugar until blended (mixture will clump together). Add eggs, one at a time, beating well after each addition. Beat in extract and food coloring. , Combine the flour, pudding mix, baking soda, cream of tarter and salt; gradually add to creamed mixture. Stir in nuts. Cover and refrigerate for 1 hour., Shape into 1-in. balls; roll in colored sugar. Place 2 in. apart on ungreased baking sheets. Bake at 375° for 7-9 minutes or until set. Cool for 1 minute before removing to wire racks. Store in an airtight container.

PISTACHIO CHERRY COOKIES

Steps:

• Preheat oven to 375.
• Combine cookie mix, butter and egg. Add pistachios, cherries and white chocolate chips; mix well.
• Wrap in parchment paper and chill in refrigerator 1 hour.
• Use small cookie scoop to form balls.
• Bake on parchment paper for 11-13 minutes or until golden brown.

PISTACHIO AND CHERRY MEXICAN WEDDING CAKES

Steps:

• 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.