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 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.

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 SLICE & BAKE COOKIES

Steps:

• Cream butter, granulated sugar, and salt using a mixer.
• Add egg yolk (cover and chill your egg white for later in the recipe) and beat well.
• Add flour and nuts and stir with a wooden spoon (the mixer would toughen the dough) until blended.
• Using your hands or wooden spoon, blend in the cherries- the dough will be firm and this will be tricky, which is why your clean hands might be best for this.
• Divide dough into halves, roll each into a log and wrap in wax paper, sealing ends; chill overnight or at least 8 hours.
• Preheat oven to 350 F, line cookie sheets with parchment paper or grease lightly.
• Lay out a pan big enough to roll your cookie logs around in and sprinkle the sanding sugar in the pan.
• Open up one of your dough logs and lightly brush with egg white, then roll the log in the sugar to coat.
• Place on a cutting board and slice into 1/2" rounds.
• Bake cookies 12-15 minutes per batch, cooling on racks when done.

CHERRY PISTACHIO OATMEAL COOKIES

Steps:

• Heat oven to 375°F. In large bowl, stir cookie mix, butter and egg until soft dough forms. Stir in cherries and 1/2 cup of the nuts. Onto ungreased cookie sheets, drop dough by level tablespoonfuls about 2 inches apart; flatten slightly.
• Bake 9 to 11 minutes or until golden brown. Cool 2 minutes; remove from cookie sheets to cooling racks. Cool completely, about 20 minutes.
• In small microwavable bowl, microwave chocolate uncovered on High 30 seconds; stir. Microwave 30 seconds longer; stir until smooth. Drizzle melted chocolate over cookies. Let stand until set. Sprinkle evenly with remaining 1/4 cup nuts.