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    You are in: Home / Recipes / Pistachio and Cherry Wedding Cakes Recipe
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    Pistachio and Cherry Wedding Cakes

    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    15 mins

    25 mins

    KathyP53's Note:

    This version is from Bon Appetit. Can't wait to try for the holidays!

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    Ingredients:

    Yield:

    dozen

    Units: US | Metric

    Directions:

    1. 1
      Preheat oven to 350 degrees.
    2. 2
      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).
    3. 3
      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.
    4. 4
      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.
    5. 5
      Can be made 4 days ahead. Store airtight at room temperature.

    Ratings & Reviews:

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    Nutritional Facts for Pistachio and Cherry Wedding Cakes

    Serving Size: 1 (1549 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 1075.1
     
    Calories from Fat 597
    55%
    Total Fat 66.3 g
    102%
    Saturated Fat 37.0 g
    185%
    Cholesterol 150.1 mg
    50%
    Sodium 370.6 mg
    15%
    Total Carbohydrate 106.3 g
    35%
    Dietary Fiber 4.3 g
    17%
    Sugars 22.4 g
    89%
    Protein 13.9 g
    27%

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