Pistachio Thumbprint Cookies

by Diana Rattray

Thumbprint cookies are an easy way to make filled cookies. All you have to do is shape them into balls, make an indentation, and add some jam. The green from the pistachios gives these cookies a more festive look, and the flavor is fantastic. I used seedless raspberry jam in the cookies, but any nice, thick jam will do. If your jam is runny, simmer it on the stovetop to reduce it slightly or simmer it with the addition of a cornstarch slurry made with about 1/2 teaspoon of cornstarch and 1 teaspoon of water. The buttery, crumbly cookies melt in your mouth while the pistachios add fabulous crunch.

How to Mix and Shape These Cookies

Creaming the butter and sugar together for at least 2 minutes aerates the batter, making the cookies less dense, while the egg yolk adds tenderness and fabulous texture. Once the flour is blended into the creamed mixture, the dough is ready to chill and shape. I chill the dough for about 15 minutes, just to firm it a bit, which makes it easier to shape. If you are making them more than an hour in advance, make sure to refrigerate the egg white until you’re ready to bake.

A 1-tablespoon scoop will give you about 2 1/2 to 3 dozen cookies, but feel free to go a little bigger if you like. Roll them lightly into balls, then coat them with egg white and finely chopped pistachios.

Arrange the pistachio-coated balls about 1 1/2 inches apart on a parchment paper or silicone mat-lined baking sheet. Use your finger or the end of a wooden spoon handle to make an indentation in each ball of dough, then fill them all with a bit of jam.

How to Store These Cookies

• Store pistachio thumbprint cookies in an airtight container at room temperature for up to 1 week, or freeze them for up to 4 to 6 months. When freezing them, first arrange them on a baking sheet and freeze.
• Transfer the cookies to a container or freezer bag when they are frozen solid. make sure to use an airtight container or freezer bag and label the container or bag with the name and use-by date.

How to Thicken Runny Jam With Cornstarch

If your jam is runny: An hour or so before you plan to make your cookies, make a cornstarch slurry by whisking 1 teaspoon of cornstarch with 1 teaspoon of water. Combine the jam and cornstarch in a saucepan and bring to a simmer, stirring constantly. Set aside to cool completely.

Variations

• Instead of chopped pistachios, roll the cookies in sanding sugar or demerara sugar just before they go into the oven.
• Instead of jam, use a thick fruit spread, chocolate kiss, or maraschino cherry halves for the center of each cookie.
• Replace the pistachios with another kind of nut.
• For the no-nut crowd, roll some of the cookie dough balls in sanding sugar or demerara sugar.
• For chocolate-lovers, melt 1 cup of semisweet or milk chocolate chips in the microwave or in a bowl over simmering water. Let the chocolate cool slightly, then put it in a small sandwich bag with a tiny hole cut out of 1 corner. Drizzle the chocolate over the cooled thumbprint cookies.

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