Description
Pistachio thumbprint cookies are tender cookies filled with sweet jam and topped with chopped pistachios.
Ingredients
Scale
- 1 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1/2 cup powdered sugar
- 2 cups all-purpose flour
- 1 cup finely chopped pistachios
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1/2 cup fruit jam (raspberry or apricot)
Instructions
- Preheat your oven to 350°F (175°C).
- In a bowl, cream together the butter, granulated sugar, and powdered sugar until smooth.
- Add vanilla extract and mix well.
- Gradually add flour and salt, mixing until combined.
- Stir in chopped pistachios.
- Form dough into small balls and place them on a baking sheet.
- Make an indentation in the center of each ball.
- Fill each indentation with fruit jam.
- Bake for 15-18 minutes, or until the edges are lightly golden.
- Let cool on a wire rack before serving.
Notes
- Store cookies in an airtight container.
- Use any fruit jam of your choice.
- For a nut-free version, replace pistachios with sunflower seeds.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 8g
- Sodium: 50mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
Keywords: pistachio thumbprint cookies, cookies, dessert, baking