Pistachio Cherry Squares Recipes

Steps:

• In a large bowl, cream butter and confectioners' sugar until light and fluffy. Beat in egg and orange zest. In another bowl, whisk flour, baking soda and cream of tartar; gradually beat into creamed mixture. Stir in cherries and pistachios., Divide dough in half ; shape each into an 11-in.-long roll. Wrap in plastic; refrigerate at least 2 hours or until firm., Preheat oven to 375°. Unwrap and cut dough crosswise into 1/2-in. slices. Place 2 in. apart on ungreased baking sheets. Bake 8-10 minutes or until edges are light golden brown. Remove from pans to wire racks to cool completely. Frost cookies with melted white chocolate; let stand until set., To Make Ahead: Dough can be made 2 days in advance. Wrap in plastic and place in a resealable bag. Store in the refrigerator., Freeze option: Place wrapped rolls in a resealable plastic freezer bag and freeze. To use, unwrap frozen logs and cut into slices. If necessary, let dough stand 15 minutes at room temperature before cutting. Bake as directed, increasing time by 1-2 minutes. Decorate as directed.

Steps:

• Preheat oven to 350°. Line a 13x9-in. pan with foil, letting ends extend up sides; grease foil., Mix cracker crumbs, brown sugar and cinnamon; stir in butter. Press onto bottom of prepared pan. Sprinkle evenly with cherries, baking chips and pistachios. In a small bowl, mix milk and orange zest; drizzle over top., Bake 20 minutes. Top with marshmallows; bake until top is golden brown, 10-12 minutes. Cool in pan on a wire rack. Lifting with foil, remove from pan. Cut into bars.

Steps:

• Mix first layer and press into 9 x 13 pan. Bake at 350 degrees for 15 minutes.
• Combine ingredients for second layer and spread on first layer.
• Mix pudding and milk; spread over second layer.
• Spread remaining Cool Whip over third layer.
• Sprinkle with chopped nuts.
• Place in refrigerator until ready to serve.

Steps:

• For 1st Layer: Cream butter,sugar& flour,add nuts.
• Press in a greased 9x13 pan.
• Bake 10 mins.
• at 325.
• For 2nd Layer: Mix cream cheese and sugar at high speed and blend in Cool Whip.
• Spread over COOLED first layer.
• For 3rd Layer: Mix pudding and milk and place in the fridge for 3 minutes and pour over second layer.
• Spread top of dessert with additional Cool Whip (500ml.) and sprinkle with chopped nuts.

Steps:

• In a bowl, combine flour, baking soda and salt. In a separate bowl, using an electric mixer, beat sugar, butter and oil until smooth. Add eggs and vanilla; beat until combined. Add flour mixture to egg mixture in 5 batches. Stir in cherries and chocolate. Divide dough in half; form into two logs, 2 inches by 8 inches; wrap in plastic wrap and freeze, 1 hour. Heat oven to 350°. Coat 2 baking sheets with cooking spray. Spread nuts on a cutting board; roll logs in nuts. Cut logs into 20 slices each and arrange on baking sheets. Press cookies lightly. Bake until golden, 8 to 9 minutes; transfer to wire rack.

Steps:

• Preheat oven to 375 degrees. If using frozen cherries, spread them in a single layer on a rimmed baking sheet. Let stand at room temperature until cherries have thawed almost completely but still hold their shape, about 30 minutes. Drain off any accumulated liquid.
• Whisk together the pistachios, flour, oats, baking powder, and 1/4 teaspoon salt in a medium bowl; set aside. Put butter, brown sugar, and 1/4 cup granulated sugar in the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until creamy.
• Stir pistachio mixture into butter mixture until just combined. Work mixture through your fingers until it forms coarse crumbs ranging in size from small peas to gum balls; set topping aside.
• Stir together cherries, remaining 1/2 cup granulated sugar, the cornstarch, cinnamon, and a pinch of salt in a medium bowl. Transfer cherry mixture to an 8-inch square baking dish. Sprinkle the topping evenly over cherry mixture. Bake until topping turns golden and juices are bubbling, 50 minutes to 1 hour. Let cool on a wire rack 1 hour before serving.