Cherry Pistachio Cremes
- In a large bowl, combine the 3/4 cup butter and the 3/4 cup powdered sugar. Beat with an electric mixer on medium speed until well mixed, scraping side of bowl occasionally.
- Add egg; beat until combined. Gradually beat in flour and salt on low speed until well mixed. Cover and chill about 1 hour or until dough is easy to handle.
- Preheat oven to 350 degrees F. Place pistachio nuts in a small bowl. Shape dough into 1/2-inch balls. Roll each ball in pistachio nuts to coat. Place balls 1 inch apart on an ungreased cookie sheet. Dip the bottom of a glass in granulated sugar and flatten each cookie.
- Bake in preheated oven for 8 to 9 minutes or just until edges begin to turn golden brown. Transfer to a wire rack; let cool.
- In a small bowl, combine the 1-1/4 cups powdered sugar, the 1/4 cup butter, and the vanilla. Beat in enough of the maraschino cherry juice to make a filling of desired consistency. Reserve about 1/4 of the filling for decorating cookies.
- Spread about 1 teaspoon of the remaining filling on the bottom of each of half of the cookies. Top with remaining cookies, flat sides down, pressing lightly together. Before serving, spoon a small amount of the reserved filling on top of each assembled sandwich cookie. If desired, press a maraschino cherry into filling. Makes about 21 sandwich cookies.
From the Test Kitchen
Layer cookies between waxed paper in an airtight container; cover. Store in the refrigerator for up to 3 days or freeze for up to 3 months.