Pistachio Thumbprint Cookies
Pistachio Thumbprint Cookies are buttery, nutty shortbread-style cookies rolled in chopped pistachios and filled with your favorite jam or preserves for a delightful treat.
- Prep Time: 20 minutes
- Cook Time: 14 minutes
- Total Time: 45 minutes
- Yield: 30 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 cup unsalted butter, softened
- 2/3 cup granulated sugar
- 1 large egg yolk
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- 1/4 tsp salt
- 1 large egg white, lightly beaten
- 1 cup finely chopped pistachios
- 1/2 cup raspberry or apricot jam (or preferred flavor)
Instructions
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a large bowl, cream together butter and sugar until light and fluffy.
- Beat in egg yolk and vanilla extract.
- Gradually mix in flour and salt until combined. Dough will be soft.
- Shape dough into 1-inch balls. Dip each ball in egg white, then roll in chopped pistachios to coat.
- Place on prepared baking sheets about 2 inches apart. Press a thumb or spoon into the center of each ball to create an indent.
- Bake for 12–14 minutes or until edges are lightly golden.
- Remove from oven and immediately fill the centers with a small amount of jam.
- Cool on baking sheets for 5 minutes, then transfer to wire racks to cool completely.
Notes
- Use finely chopped pistachios for better coating and texture.
- Fill cookies after baking to avoid jam bubbling over.
- Store in an airtight container at room temperature for up to 4 days.
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 6g
- Sodium: 25mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg
Find it online: https://ukfinda.com/pistachio-thumbprint-cookies/