NEW Recipes from the August Issue

It's time to take it outside. We're sharing recipes that are best served al fresco with friends. Salute summer, from drinks to dessert, with the latest recipes from Better Homes and Gardens.

View Slideshow

How to Make Popcorn Balls

This all-time favorite dessert is offers instant nostalgia (remember Grandma making them?). Bring them into your own kitchen with our incredible easy steps.

View Video

Dishes Made Better by Potato Chips

I chip, you chip, we chip. Our love affair with America's favorite snack goes well beyond the bag. We're sharing dishes that were made better (way better) by potato chips.

View Slideshow

Dress Up a Dessert in 8 Seconds (or Less!)

Make any dessert recipe worthy of a party with these easy ideas to dress them up. Each dessert idea can be done within 8 seconds!

View Video

Canning Basics

Enjoy your favorite produce year-round by canning it. We'll walk you through how to can foods safely with less mess.

See More

How to Mail Cookies

Send your famous cookie recipe to loved ones anywhere! See how to pack cookies so they won't crumble and other tips for how to mail cookies.

View Video

DIY Drink Stations

Our favorite party trend? Creative DIY drink stations that let party-goers play mixologist. We're sharing our favorite beverage stations, including an infused vodka station, a mojito station, and more. Once you set out the listed supplies, you're all ready to party!

View Slideshow
Popular in Food

Cherry Pistachio Cremes

For a decadent cookie dessert, make these cremes that offer a blend of cherries, pistachio nuts, and vanilla.

4.5 by 13 people
14K views
Rate me!
  • Makes: 21 servings
  • Prep: 50 mins
  • Chill: 1 hr
  • Bake: 8 mins to 9 mins 350°F

Cherry Pistachio Cremes

Ingredients

Directions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.

Comments

close
close
close
close
close

Loading... Please wait...