Cherry Pistachio Cremes
- Cook Time: 8 - 10 minutes
- Servings: 21 sandwich cookies
- Course: Dessert
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- 3/4 cup butter, softened
- 3/4 cup powdered sugar
- 1 egg
- 1 1/2 cups all-purpose flour
- 1/4 teaspoon salt
- 1/2 cup finely chopped pistachio nuts Granulated sugar
- 1 1/4 cups powdered sugar
- 1/4 cup butter, softened
- 1/2 teaspoon vanilla
- 1 to 2 tablespoons maraschino cherry juice
- Maraschino cherries with stems (optional)
- Reynolds® Parchment Paper
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 parchment paper lined 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.
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.
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.
Layer cookies between parchment paper in an airtight container; cover. Store in the refrigerator for up to 3 days or freeze for up to 3 months.
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