French Pistachio Creamwiches

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  • Makes: 20 servings
  • Serving Size: 1 sandwich cookie
  • Makes: 20 to 30 sandwich cookies
  • Prep: 35 mins
  • Chill: 1 hr 40 mins
  • Bake: 7 mins 350°F per batch

French Pistachio Creamwiches

Directions

  1. In a small bowl stir together flour and salt; set aside. In a medium mixing bowl beat the 3/4 cup butter and 1/2 cup powdered sugar with an electric mixer on medium to high speed until combined. Beat in egg until combined. Beat in flour mixture on low speed just until combined. Cover and chill about 1 hour or until dough is easy to handle.
  2. Preheat oven to 350 degrees F. Shape dough into 3/4- to 1-inch balls. Place balls on a parchment paper-lined cookie sheet. Dip the bottom of a glass in granulated sugar and flatten each ball to a 1-1/2-inch circle. Bake for 7 to 10 minutes or until bottoms are lightly browned. Transfer cookies to a wire rack; cool.
  3. Meanwhile, for filling, in a small mixing bowl beat 1/2 cup powdered sugar, the 1/4 cup butter, and the brandy on medium to high speed until smooth.
  4. Spread filling on bottoms of half of the cookies. Top with the remaining cookies, bottom sides down. Chill about 30 minutes or until filling is set. Drizzle or spread tops of cookies with melted chocolate and sprinkle with pistachios. Chill about 10 minutes more or until chocolate is set.

From the Test Kitchen

To Store:

Layer unfilled cookies between sheets of waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months. To serve, thaw cookies if frozen. Fill and decorate as directed.

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Nutrition Facts (French Pistachio Creamwiches)

  • Per serving:
  • 212 kcal ,
  • 14 g fat
  • (8 g sat. fat ,
  • 1 g polyunsaturated fat ,
  • 4 g monounsaturated fat ),
  • 34 mg chol. ,
  • 129 mg sodium ,
  • 22 g carb. ,
  • 1 g fiber ,
  • 13 g sugar ,
  • 2 g pro.
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