Cranberry Pistachio Mexican Wedding Cookies
Yields: ~40 cookies

2 sticks unsalted butter, room temperature
1/2 cup powdered sugar, plus more for coating
1 Tbsp pure vanilla extract
1/2 tsp salt
1/3 c shelled natural pistachios, chopped
1/2 c dried cranberries, chopped
1 3/4 c cake flour
3/4 c sifted all-purpose flour

Preheat oven to 350°F. Butter 3 heavy large baking sheets. Using electric mixer, beat 2 sticks butter and 1/2 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 balls. 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. Can be made 4 days ahead. Store airtight at room temperature.

Adapted from Bon Appetit, December 2006