Ingredients
2 cups (4 sticks) unsalted butter, room temperature
1 cup powdered sugar plus more for coating
2 tablespoons vanilla extract
1 teaspoon salt
3 1/3 cups sifted cake flour
Method
Sources
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Recipe1M+
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Pure vanilla extract — everyday baking, custards, frosting
Grade A bourbon vanilla beans for custards, ice cream, extracts
Achievable elevated desserts — laminated doughs, cakes, custards
Vanilla-infused sugar — European baking, whipped cream, dusting
Unrefined whole cane sugar — Indian sweets, chai, payasam
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Pure vanilla extract — everyday baking, custards, frosting
Grade A bourbon vanilla beans for custards, ice cream, extracts
Achievable elevated desserts — laminated doughs, cakes, custards
Vanilla-infused sugar — European baking, whipped cream, dusting
Unrefined whole cane sugar — Indian sweets, chai, payasam
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preheat oven to 350f. 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.