Name: Pistachio and Cherry Mexican Wedding Cakes
Yield: makes about 80 cookies
Ingredients: 2 cups (4 sticks) unsalted butter, room temperature; 1 cup powdered sugar plus more for coating; 2 tablespoons vanilla extract; 1 teaspoon salt; 1 cup shelled unsalted natural pistachios (about 4 ounces), chopped; 1 cup dried tart cherries or dried cranberries; 3 1/3 cups sifted cake flour; 1 2/3 cups sifted all purpose flour

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