The combination of tender cake flour and sturdy all-purpose flour produces delicate cookies. The dough will be crumbly after you've combined all the ingredients but will hold its shape once molded in a tablespoon measure and turned onto a baking sheet. You may need to add one to two additional teaspoons of ice water to the dough to achieve the crumbly consistency.
Yield 32 servings (serving size: 1 cookie)
Ingredients
* 1 1/2 cups cake flour (about 6 ounces)
* 2/3 cup all-purpose flour (about 3 ounces)
* 1 1/4 cups powdered sugar, divided
* 2 teaspoons cornstarch
* 1/4 teaspoon salt
* 1/2 cup chilled butter, cut into small pieces
* 3 teaspoons ice water
* 1 1/2 teaspoons vanilla extract
* 1/2 cup dried tart cherries
* 1/4 cup finely chopped salted dry-roasted pistachios
* Cooking spray
Preparation
1. Preheat oven to 350°.
2. Lightly spoon flours into dry measuring cups; level with a knife. Combine flours, 3/4 cup powdered sugar, cornstarch, and salt in a food processor; pulse to combine. With food processor on, add butter through food chute a few pieces at a time; process 1 minute or until mixture is the texture of sand.
3. Combine 3 teaspoons ice water and vanilla in a small bowl. With food processor on, slowly add ice water mixture through food chute; process 1 minute or until very well combined. (Mixture will remain crumbly.) Add cherries and pistachios; pulse 10 times or just until combined. Transfer mixture to a bowl. (Mixture will be crumbly.) Gently press mixture into a level tablespoon; pack lightly with the heel of your hand. Turn out onto a baking sheet coated with cooking spray. Repeat with remaining dough to form 32 cookies.
4. Bake at 350° for 15 minutes or just until bottoms are golden. Remove from oven; cool 10 minutes on baking sheet.
5. Place remaining 1/2 cup powdered sugar in a large bowl. Add cooled cookies; toss gently to coat with powdered sugar. Transfer cookies to wax paper to cool completely.
Nutritional Information
Calories:86 (36% from fat)
Fat:3.4g (sat 1.9g,mono 1g,poly 0.3g)
Protein:1g
Carbohydrate:12.9g
Fiber:0.8g
Cholesterol: 8mg
Iron: 0.6mg
Sodium: 43mg
Calcium: 4mg
MaryAnne Gragg, Cooking Light, AUGUST 2008
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