Description
Pistachio Thumbprint Cookies are a delightful treat featuring a buttery cookie base filled with jam or chocolate.
Ingredients
Scale
- 1 cup unsalted butter, softened
- ½ cup granulated sugar
- 1 cup powdered sugar
- ½ teaspoon vanilla extract
- 1¼ cups all-purpose flour
- 1 cup finely chopped pistachios
- ¼ teaspoon salt
- Jam or chocolate for filling
Instructions
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a large mixing bowl, cream together the softened butter, granulated sugar, and powdered sugar until light and fluffy.
- Stir in the vanilla extract until well combined.
- In a separate bowl, mix the flour, chopped pistachios, and salt.
- Gradually add the dry mixture to the wet mixture, stirring until just combined.
- Cover the bowl and chill the dough in the refrigerator for about 30 minutes to firm up.
- Using your hands, form small balls (about 1-inch in diameter) from the chilled dough and place them on the prepared baking sheet.
- Press your thumb or the back of a teaspoon into the center of each ball to create a thumbprint.
- Spoon a small amount of jam or chocolate into each thumbprint, making sure not to overfill.
- Place the baking sheet in the preheated oven and bake for 12-15 minutes or until the edges are lightly golden.
- Remove the cookies from the oven and allow them to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Notes
- Store cookies in an airtight container for freshness.
- Substitute any preferred jam or chocolate for filling.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 8g
- Sodium: 50mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg