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

Source: Better Homes and Gardens
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Ingredients

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Directions

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  • 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.

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  • 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.

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  • 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.

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  • 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.

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While cookies are cooling, prepare filling:
  • 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.

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  • 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.

Tips

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.

Reviews (1)

14 Ratings
  • 5 star values: 10
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 1
Rating: 5 stars
12/28/2017
I haven't baked cookies in years. I was invited to my sisters for Christmas and they always have a cookie contest. I WON!!!!!!!! Everyone loved this cookie! Easy and delicious!!!!!!