Cherry-Pistachio Rum Logs

Cherry and Pistachio cookies spread with frosting make a delicious baked dessert – perfect to serve a bunch.

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  • prep time 45 min
  • total time 1 hr 30 min
  • ingredients 12
  • servings 72
 

Ingredients

Cookies

3/4
cup sugar
1
cup butter or margarine, softened
2
teaspoons rum extract
1
egg
2 1/2
cups all purpose flour
1/2
cup finely chopped shelled pistachios
1/4
cup finely chopped maraschino cherries, well drained

Frosting

2
cups powdered sugar
3
tablespoons butter or margarine, softened
1/2
teaspoon rum extract
2
to 3 tablespoons milk
1/3
cup finely chopped shelled pistachios

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LOCATION

Steps

  • 1 In large bowl, combine sugar, 1 cup butter, 2 teaspoons rum extract and egg; beat until light and fluffy. Lightly spoon flour into measuring cup; level off. Add flour; mix well. With spoon, stir in 1/2 cup pistachios and cherries. Cover with plastic wrap; refrigerate 30 minutes for easierhandling.
  • 2 Heat oven to 350°F. Divide dough into 6 pieces. On lightly floured surface, shape each piece of dough into rope, 24 inches long and 1/2 inch in diameter. Cut into 2-inch-long pieces; place 1 inch apart on ungreased cookie sheets.
  • 3 Bake at 350°F. for 9 to 15 minutes or until bottoms are lightly browned. Immediately remove from cookie sheets; place on wire racks. Cool completely.
  • 4 In medium bowl, combine powdered sugar, 3 tablespoons butter, 1/2 teaspoon rum extract and enough milk for desired frosting consistency; blend well. Spread over tops of cookies. Sprinkle with 1/3 cup pistachios before frosting is set.
  • 1 In large bowl, combine sugar, 1 cup butter, 2 teaspoons rum extract and egg; beat until light and fluffy. Lightly spoon flour into measuring cup; level off. Add flour; mix well. With spoon, stir in 1/2 cup pistachios and cherries. Cover with plastic wrap; refrigerate 30 minutes for easierhandling.
  • 2 Heat oven to 350°F. Divide dough into 6 pieces. On lightly floured surface, shape each piece of dough into rope, 24 inches long and 1/2 inch in diameter. Cut into 2-inch-long pieces; place 1 inch apart on ungreased cookie sheets.
  • 3 Bake at 350°F. for 9 to 15 minutes or until bottoms are lightly browned. Immediately remove from cookie sheets; place on wire racks. Cool completely.
  • 4 In medium bowl, combine powdered sugar, 3 tablespoons butter, 1/2 teaspoon rum extract and enough milk for desired frosting consistency; blend well. Spread over tops of cookies. Sprinkle with 1/3 cup pistachios before frosting is set.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Cookie
Calories
80
(
Calories from Fat
35),
% Daily Value
Total Fat
4g
4%
(Saturated Fat
2g,
2%
),
Cholesterol
10mg
10%;
Sodium
30mg
30%;
Total Carbohydrate
9g
9%
(Dietary Fiber
0g
0%
  Sugars
6g
6%
),
Protein
1g
1%
;
% Daily Value*:
Vitamin A
2%;
Vitamin C
0%;
Calcium
0%;
Iron
0%;
Exchanges:
1/2 Starch; 1/2 Other Carbohydrate; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.