Pistachio And Cherry Wedding Cookie Food

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PISTACHIO AND CHERRY WEDDING COOKIE



Pistachio and Cherry Wedding Cookie image

I found another recipe and on another site...It sounded so good, but a couple measurements were off and I added some orange zest just for kicks and wow...it all worked out so well I couldn't wait to get it posted. Well, after I got all the powdered sugar off my chin...lol

Provided by Wendy Rusch

Categories     Cookies

Number Of Ingredients 8

1 1/2 c pistachios, for added flavor toast these first, not necessary but highly recommended
1 1/2 c dried cherries (7 oz pkg)
2 c butter
2 c powdered sugar
1 tsp salt
2 Tbsp vanilla
1 Tbsp orange zest, fine, optional
4 c flour

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 CHERRY SHORTBREAD COOKIE TOWER (KRANSEKAKE)



Pistachio Cherry Shortbread Cookie Tower (Kransekake) image

Provided by Food Network

Time 2h

Yield 1 large cookie tower (12 to 20 servings)

Number Of Ingredients 12

1 1/2 pounds (6 sticks) unsalted butter, at room temperature
3 cups confectioners' sugar
1 tablespoon pure vanilla extract
7 1/2 cups all-purpose flour
1 1/2 cups finely ground pistachios
1 teaspoon kosher salt
3/4 cup dried cherries, chopped
Royal Icing, recipe follows
3 1/2 cups (1 pound) confectioners' sugar
2 tablespoons meringue powder
6 tablespoons water
Red and green food coloring

Steps:

  • Beat together the butter and confectioners' sugar in the bowl of a stand mixer until combined. Add the vanilla and mix until just combined.
  • In a separate large bowl, whisk together the flour, ground pistachios and salt. Gradually add the flour mixture to the butter and sugar, beating just to combine. Add the dried cherries and mix just until combined; the mixture will look crumbly. Turn the dough out onto a clean work surface and knead few times with your hands until the dough comes together. Divide into 3 pieces and form each piece into a disk; wrap with plastic wrap and chill for at least 1 hour.
  • When ready to bake, preheat the oven to 325 degrees F. Line 4 baking sheets with parchment paper.
  • Roll the dough, one disc at a time, to 1/3-to-1/2-inch thick. Cut 2 rounds with a 6-inch cutter. Cut the center from each with a 4-inch cutter to create rings. Then cut 2 rounds with a 5 1/2-inch cutter and use a 3 1/2-inch cutter to create rings. Cut 2 rounds with a 5-inch cutter and use a 3-inch cutter to create rings. Cut 2 rounds with a 4 1/2-inch cutter and use a 2 1/2-inch cutter to make rings. Cut 2 rounds with a 4-inch cutter and use a 2-inch cutter to make rings. Cut 2 rounds with a 3 1/2-inch cutter and use a 1 1/2-inch cutter to make rings. Cut 2 rounds with a 3-inch cutter and use a 1-inch cutter to make rings. Cut 2 rounds with a 2 1/2-inch cutter and 2 rounds with a 2-inch cutter, leaving them whole. You may gather and reroll the scraps up to 2 times if needed but you will need to chill the dough before rerolling.
  • Arrange the cookies on the prepared baking sheets, leaving at least 1 inch of space in between. Bake until the edges of the cookies are lightly golden brown, about 22 minutes. Remove from the oven and cool the cookies completely on a wire rack before assembling.
  • When ready to assemble, stack the two 6-inch ring cookies atop each other, using the white Royal Icing to adhere to one another creating a sandwich. Repeat with the other like-size cookies so they are all in 2-cookie stacks.
  • To assemble the tower, pipe white icing on the bottom of the stack of 6-inch cookies and set it on a decorative platter (the icing will help it adhere). Decorate the cookies with swags of red icing and add the next-largest sandwich. Continue decorating with swags of alternating colors of icing and stacks of cookies in descending sizes. Finish with the solid rounds on top.
  • Add the confectioners' sugar and meringue powder to the bowl of a stand mixer fitted with the whisk attachment; turn on low to combine. Add the water 1 tablespoon at a time, beating with the mixer on medium speed until the icing is thick and glossy but soft enough to pipe. Divide among 3 bowls, tinting one red, one green and leaving one white. Transfer the icing to plastic piping bags; snip off the corners.

CHERRY PISTACHIO PINWHEEL COOKIES



Cherry Pistachio Pinwheel Cookies image

Jeff Mauro rolls cherries and pistachios into his dough before covering the cookie logs with sprinkles. Slice and bake the pinwheels after a night in the fridge.

Provided by Jeff Mauro, host of Sandwich King

Categories     dessert

Time 5h30m

Yield 60 to 72 cookies

Number Of Ingredients 10

1 cup dried cherries
1 cup shelled pistachios
1/4 cup packed light brown sugar
2 sticks (16 tablespoons) salted butter, softened
1 1/2 cups granulated sugar
2 large eggs
1/2 teaspoon baking powder
1/2 teaspoon kosher salt
3 cups all-purpose flour, plus more for dusting
1 container red, green and white sprinkles

Steps:

  • Put the cherries, pistachios and brown sugar in a food processor and pulse until a fine crumb forms (take care not to over process or the filling will clump together). Set aside.
  • Put the butter and granulated sugar in the bowl of a stand mixer fitted with a paddle attachment and beat on medium-high until light and fluffy, about 2 minutes. Add the eggs, baking powder and salt and beat for another minute. Lower the speed to medium and add the flour, 1/2 cup at a time; beat until smooth. Cover and place in the fridge to chill, about 1 hour.
  • Divide dough the in half and flatten each into squares. Put one portion of dough in between two 12-by-12-inch sheets of parchment paper dusted with flour. Roll out into a 1/8-inch-thick square. Remove the top parchment sheet and sprinkle half of the cherry-pistachio filling evenly across the dough. Pat into an even layer. Tightly roll into one large log (using the parchment to help you). Trim the ends and then roll the exterior in a mixture of sprinkles to coat. Repeat with the remaining dough, filling and sprinkles. Tightly cover in fresh parchment and refrigerate overnight (preferred) or at least 4 hours, until the dough is firm.
  • Preheat the oven to 375 degrees F and line 2 baking sheets with parchment or a silicone baking mat.
  • Remove and uncover the dough logs and slice with a very sharp knife into 1/4-inch-thick pinwheels. Arrange about 1 inch apart on the prepared baking sheets. Bake until slightly golden, 8 to 10 minutes. Let the cookies cool on a wire rack. Store for up to 3 days in an airtight container, or freeze cookies for future use, up to 2 weeks.
  • Enjoy!

PISTACHIO CHERRY COOKIES



Pistachio Cherry Cookies image

Can't remember where this recipe came from, but I used it last year at our annual Cookie Swap. So simple and soooo good!! It was all I could do not to eat the dough before they were baked!! Prep time includes chilling. You can also sub macadamias for the pistachios.

Provided by xpnsve

Categories     Dessert

Time 1h23m

Yield 36 serving(s)

Number Of Ingredients 6

1 (17 1/2 ounce) bag sugar cookie mix (Betty Crocker)
1/2 cup butter, softened
1 egg (room temperature)
1/2 cup white chocolate chips
1/2 cup pistachios, chopped
1/2 cup dried cherries, chopped

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.

SUGAR COOKIES WITH PISTACHIO AND DRIED CHERRIES



Sugar Cookies With Pistachio and Dried Cherries image

From Food Network's "All-Star Holiday Cookies" special (2007). These are from Robin Miller. I have to say, I goofed on my first batch. I didn't read the recipe all the way through and didn't melt the chocolate for dipping the cookies as instructed. I actually stirred the chips into the dough and they still tasted great...so do what you will. The dipping process would probably make them prettier. They must be kept air tight so they stay fresh. You may also substitute real sugar cookie dough. You may also use real cherries or candied cherries. I just used cherry-flavored Craisins. Enjoy!

Provided by jVo6236

Categories     Drop Cookies

Time 16m

Yield 16 cookies, 8 serving(s)

Number Of Ingredients 4

1 (8 ounce) refrigerated sugar cookie dough (roll)
1/2 cup pistachios, lightly chopped
1/2 cup dried cherries
1 (11 ounce) bag white chocolate chips

Steps:

  • Preheat oven to 350.
  • Open sugar cookie log and press into a rectangle on cutting board.
  • Add pistachios and cherries.
  • Press into dough and then re-shape into a log.
  • Slice into 1/4 inch rounds.
  • Transfer cookies to a baking sheet.
  • Bake 7-11 minutes until golden around the edges.
  • Transfer to wire racks to cool completely.
  • While cookies are baking, melt white chocolate chips in a double boiler or a bowl over simmering water.
  • When cookies are cool, dip bottom half of cookies into melted chocolate and place on waxed or parchment paper to cool.

Nutrition Facts : Calories 376.6, Fat 21.8, SaturatedFat 9.5, Cholesterol 13.7, Sodium 154.8, Carbohydrate 42, Fiber 1, Sugar 29.7, Protein 5.1

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.

CHERRY PISTACHIO COOKIES



Cherry Pistachio Cookies image

Dried cherries, crunchy nuts, bits of orange, white chocolate-there's a lot to love in this cookie! It's very different from any I've had before. -Kathy Harding, Richmond, Missouri

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield about 3-1/2 dozen.

Number Of Ingredients 10

1 cup unsalted butter, softened
1-1/2 cups confectioners' sugar
1 large egg
4 teaspoons grated orange zest
2-1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon cream of tartar
1-1/2 cups chopped dried cherries or cranberries
1/2 cup chopped pistachios
8 ounces white baking chocolate, melted

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.

Nutrition Facts : Calories 130 calories, Fat 7g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 41mg sodium, Carbohydrate 17g carbohydrate (11g sugars, Fiber 0 fiber), Protein 2g protein.

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