These cherry pistachio sandwich cookies by Melissa Noce are both delicious to eat and beautiful to look at it. She combined the sweetness of a Maraschino cherry with the nuttiness of pistachio to create an unforgettable flavor experience with these cherry cookies. This was a hit at our cookie table competition!
History of Maraschino Cherries
The term “maraschino” comes from the marasca cherry, a variety native to Croatia. People originally preserved the cherries in a liqueur made from the same fruit, which was popular in the region. In the 19th century, American entrepreneurs began to import maraschino cherries and their liqueur, enjoying the unique flavor. They used these cherries as a luxury item in cocktails and desserts. During Prohibition in the 1920s, maraschino cherries became even more popular as they were used to garnish cocktails, maintaining their status as a classic bar staple. Now, you can enjoy them in cookie form! If you still haven’t had your fill of cherries after these cherry cookies, try our Cherry and Orange Luxardo Buttercream Frosted Brownies.
Cherry Pistachio Sandwich Cookies
Description
A delightful cherry cookie recipe.
Ingredients
- ¾ cup butter, softened
- ¾ cup powdered sugar
- 1 egg
- 1 ½ cup all-purpose flour
- ¼ tsp salt
- ½ cup finely chopped pistachio nuts
- granulated sugar
- 1 ¼ cup powdered sugar
- ¼ cup butter, softened
- ½ tsp vanilla
- 1 – 2 tbsp maraschino cherry juice
- maraschino cherries with stems (optional)
Instructions
- 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 and 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. Place pistachio nuts in a small bowl. Shape dough into 1/2-inch balls. Roll each ball in pistachio nuts to coat. Place balls one inch apart on an ungreased 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 and let cool.
- While the cookies are cooling: 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 tsp 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.
- Layer cookies between waxed paper in an airtight container; cover. Store in the refrigerator for up to three days or freeze for up to three months.
Recipe by Melissa Noce
Styling by Anna Franklin
Photography by Dave Bryce and Laura Petrilla
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