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Pistachio and Cherry Polvorones
Nov 15, 2019
Don't have pistachios and dried cherries in your pantry? Add any nuts and dried fruit that suit your fancy!
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unsalted butter, at room temperature (4 sticks)
confectioners’ sugar, plus 1 1/4 cup for coating
2 tbsp. pure vanilla extract
1 tsp. kosher salt
shelled unsalted pistachios (about 4 ounces), chopped
dried tart cherries or dried cranberries
3 1/3 c. Cake Flour, Sifted
1 2/3 c. all-purpose flour, sifted
- Heat oven to 350°F. Line 3 baking sheets with parchment paper. Using an electric mixer, beat butter and sugar in a large bowl until light and fluffy. Mix in vanilla and salt, then pistachios and cherries. Stir in flours (do not overmix).
- Working with 1 baking sheet at a time, shape dough into tablespoon-size balls and place on prepared sheet, spacing 1 in. apart. Bake until bottoms just begin to turn golden brown, 15 to 16 minutes. Let cool on sheet 10 minutes. Repeat with remaining dough.
- Meanwhile, place remaining 1 1⁄4 cups sugar in a medium bowl. Working with 5 or 6 warm cookies at a time, gently coat in sugar. Transfer cookies to a piece of parchment paper to cool completely. Repeat with remaining cookies.
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Date: 04.12.2018, 13:12 / Views: 65145