Pistachio Cherry Sandwich Cookies

By Imperial Sugar

Prep Time:

45m

Bake/Cook Time:

10m - 11m

Yield:

18-20 cookies

Plan for:

Chill dough 20-30min

Looking for something new when it comes to sandwich cookies? This Chef Eddy recipe is it! Pistachio Cherry Sandwich Cookies are soft, cherry-studded cookies filled with a scrumptious pistachio cream and crunchy chopped pistachios. Pistachio flavoring can be found online or substituted with almond extract for an equally delicious cookie.

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Products Used

Extra Fine Granulated Pure Cane Sugar Bag

Ingredients

1 2/3 cups all-purpose flour*
1/4 teaspoon baking powder
1 1/2 sticks unsalted butter, soft
1 1/4 cup Imperial Sugar Extra Fine Granulated Sugar
2 large eggs
2 teaspoons cherry flavor extract
1/2 teaspoon salt
1/3 cup dried cranberries with cherry flavor or dried cherries (dried cherries will not be as vibrant red)
Filling
2 sticks unsalted butter, very soft
1 cup Imperial Sugar Extra Fine Granulated Sugar
2/3 cup evaporated milk (at room temperature)
1 teaspoon pistachio or almond extract
Green food color (optional)
1/3 cup chopped pistachios (salted or non-salted)

*Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.

Directions

Preheat oven to 350°F.
Prepare cookie sheets with parchment paper or silicone baking mat. Set aside.
Sift together flour and baking powder. Set aside.
Mix butter until light and fluffy, add sugar followed by 1egg, once incorporated well and mixture is smooth add remaining egg.
Add cherry flavor and salt and mix until light and creamy.
Add dry ingredients and mix very briefly until just combined.
To make perfectly round cookies chill dough in freezer for 20-30 minutes and then make tablespoon sized balls.
Place on parchment lined cookies sheets and flatten to 1/4 inch thick disks and place in oven until very light golden on edges.
Remove from oven and allow to cool.
Make filling by creaming butter until light and fluffy. Add sugar and gradually beat in milk 1 tablespoon at a time. Granulated sugar will slowly melt away and will make a very smooth and creamy buttercream.
Add flavoring.
Spread or pipe filling with a medium piping tip onto half of baked cookie halves. Sprinkle with pistachio pieces and sandwich together.