Pistachio And Cherry Mexican Wedding Cakes Food

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CHERRY-PISTACHIO TEA CAKES



Cherry-Pistachio Tea Cakes image

Provided by Food Network Kitchen

Time 35m

Yield 12 tea cakes

Number Of Ingredients 8

1/2 cup pistachios
1/3 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
2/3 cup confectioners' sugar, plus more for dusting
2 large eggs
6 tablespoons unsalted butter, melted
12 to 24 medium cherries with stems

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 AND CHERRY MEXICAN WEDDING CAKES



Pistachio and Cherry Mexican Wedding Cakes image

Provided by Susan Feniger

Categories     Cake     Cookies     Fruit     Nut     Dessert     Bake     Christmas     Wedding     Cherry     Pistachio     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Makes about 80 cookies

Number Of Ingredients 8

2 cups (4 sticks) unsalted butter, room temperature
1 cup powdered sugar plus more for coating
2 tablespoons vanilla extract
1 teaspoon salt
1 cup shelled unsalted natural pistachios (about 4 ounces), chopped
1 cup dried tart cherries or dried cranberries
3 1/3 cups sifted cake flour
1 2/3 cups sifted all purpose flour

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.

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  • 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.


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