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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


Step 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. 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.

Step 2

Preheat oven to 350 degrees F.

Step 3

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.

Step 4

Dip the bottom of a glass in granulated sugar and flatten each cookie.

Step 5

Bake in preheated oven for 8 to 9 minutes or just until edges begin to turn golden brown.

Step 6

Transfer to a wire rack; let cool.

Step 7

While cookies are cooling, prepare filling:

Step 8

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.

Step 9

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.

Step 10

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.

To Store

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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