Pistachio & Cherry Mexican Wedding Cookies
Adapted from Bon Appétit, December 2006

2 c. (4 sticks) unsalted butter, room temperature
1 c. powdered sugar, plus more for coating
2 T. vanilla extract
1 t. salt
1 c. (about 4 oz.) shelled unsalted pistachios (or almonds or pecans), toasted in a skillet or oven and chopped
1 c. dried tart cherries or cranberries
3 ⅓ c. cake flour, sifted
1 ⅔ c. all-purpose flour, sifted

Preheat oven to 350°F. Butter 2 or 3 baking sheets. Beat butter and powdered sugar in a large bowl until light and fluffy. Beat in vanilla and salt, then nuts and dried fruit. Carefully stir in the flours.

Shape dough into T.-sized balls or football-shaped ovals. Place on buttered sheets, 1 inch apart. Bake about 16 minutes, until bottoms just begin to color. Cool 10 minutes on sheets.

Roll warm cookies in a bowl of powdered sugar. Transfer to waxed paper. Repeat to fully coat; cool completely. Store at room temperature in an airtight container; up to 4 days ahead.