Pistachio Thumbprint Cookies
Pistachios and a bright jam center add festive color and crunch to these delicious little thumbprint cookies! The recipe is extremely easy to mix, shape, and bake!
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 30 cookies 1x
- Category: Butter Cookies, Pistachios
Ingredients
Scale
- 2/3 cup shelled, lightly salted pistachios (or unsalted)
- 1 cup (226 grams) unsalted butter, room temperature
- 1 cup (116 grams) confectioners’ sugar
- 1/4 teaspoon salt
- 1 egg, separated
- 2 teaspoons vanilla extract
- 2 1/4 cups (288 grams) all-purpose flour
- 1/2 cup jam
Instructions
- Pulse the pistachios in a small food processor or chopper until finely chopped. Set aside.
- Heat the oven to 350 F and line baking sheets with parchment paper.
- In a mixing bowl with an electric mixer, combine the butter and confectioners’ sugar; beat until fluffy, about 3 minutes.
- Add the egg yolk and vanilla to the butter and sugar mixture and beat until well blended. Set the egg white aside or refrigerate it until you are ready to shape and bake the cookies.
- With the mixer on low, add the flour; beat until mixed. Chill the dough for 15 to 20 minutes.
- Whisk the egg white in a small bowl or cup until frothy.
- Use a 1-tablespoon cookie scoop to scoop the cookie dough and shape it into balls. Dip the balls into the egg white, then coat with the finely chopped pistachios.
- Place the pistachio-coated dough on the baking sheet, leaving about 1 1/2 to 2 inches between the cookies.
- Make an indentation in the center of each cookie with a fingertip.
- Add about 1/4 teaspoon of jam to each indentation.
- Bake the cookies for 12 to 16 minutes, or until set and the bottoms are lightly browned.
Find it online: https://classic-recipes.com/pistachio-thumbprint-cookies/