Cherry Pistachio Cremes
Ready In: 58 mins
Serves: 8-10
Yields: 21 cookies
Ingredients
- 3⁄4 cup butter, softened
- 1⁄2 cup powdered sugar
- 1 egg
- 1 1⁄2 cups all-purpose flour
- 1⁄4 teaspoon salt
- 1⁄2 cup finely chopped pistachio nut
- 1⁄4 cup granulated sugar
Filling
- 1 1⁄4 cups powdered sugar
- 1⁄4 cup butter
- 1⁄2 teaspoon vanilla
- 1 -2 tablespoon maraschino cherry juice
Directions
- Combine butter, powdered sugar and egg and gradually beat in the flour and salt. Refrigerate dough for one hour. Preheat oven to 350* and shape dough into half inch balls. Roll each ball in the pistachio nuts and place on cookie sheet. Dip the bottom of a glass in the granulated sugar and flatten each cookie. Bake for 8-9 minutes or until edges just begin to brown. Cool on wire racks.
- Prepare filling by beating the powdered sugar, butter and vanilla. Add just enough cherry juice to make the filling smooth and creamy and the right consistency for spreading. Spread a cookie with 1 teaspoon of filling and top with another cookie, flat sides toward the inside of the cookie. If desired, spoon a dollop of frosting on the top of one side of the cookie and top with a maraschino cherry.
- (While this may look pretty, I personally think it may be too much and too sweet!).
- Prep time does not include chilling time.
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