Pistachio And Cherry Wedding Cakes Recipes

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.

CHERRY-PISTACHIO TEA CAKES

Steps:

• Preheat the oven to 350 degrees F. Line a 12-cup muffin tin with paper liners.
• Pulse the pistachios, flour, baking powder and salt in a food processor until finely ground.
• Whisk the confectioners' sugar and eggs in a large bowl, then whisk in the pistachio mixture until just combined. Stir in the melted butter until just incorporated.
• Spoon 2 tablespoons batter into each muffin cup. Bake until slightly puffed and just beginning to set, about 8 minutes. Place 1 or 2 cherries in the center of each cake and continue baking until the cakes feel springy and the edges are lightly browned, 10 to 12 more minutes. Transfer to a rack and let cool 10 minutes in the pan, then remove from the pan to cool completely. Dust with confectioners' sugar.

PISTACHIO-CHERRY CAKE

Steps:

• Preheat the oven to 350°F (180°C). Grease a round 8-inch (20-cm) cake pan and line with parchment paper.
• Add the pistachios to a food processor and pulse until you have a fine powder. Set aside.
• Using a stand mixer or electric whisk, beat the butter, sugar and vanilla for 3 to 5 minutes, or until pale and creamy. Add the eggs one at a time, beating well after each addition and scraping down the sides of the bowl every so often. Add the flour, baking powder and ground pistachios, mixing on low speed until just combined. Stir in the sour cream before transferring the batter to the prepared pan. Smooth the surface of the batter with an offset spatula and arrange the cherries randomly on top without pressing them into the batter.
• Bake for 32 to 38 minutes, or until the cake is well browned and a toothpick inserted into the center comes out clean. Let the cake cool for 10 minutes before removing from the pan and setting on a wire rack. Once the cake is completely cool, use a sieve to dust lightly with confectioners' sugar and top with extra cherries.

PISTACHIO AND CHERRY WEDDING CAKES

Steps:

• Preheat oven to 350 degrees.
• 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 baking sheets, spacing 1" apart. Bake cookies, one sheet at a time, until bottoms just begin to brown, about 16 minutes. Cool cookies on sheets 10 minutes before coating.
• Pour generous amount of powdered sugar into medium bowl. WOrking with 5-6 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.
• Can be made 4 days ahead. Store airtight at room temperature.