Pistachio Thumbprint Cookies

Pistachio Thumbprint Cookies

  • Prep Time: 15 mins
  • Total Time: 28 mins
  • Servings: 24
  • About This Recipe

    “Very good Green cookies for St. Pat’s day.”

    Ingredients

  • 1/2 cupbutter, softened
  • 1/2 cupicing sugar
  • 1egg, separated
  • 1teaspoonvanilla extract
  • 1cupall-purpose flour
  • 1pinchsalt
  • 3/4 cupshelled pistachios, finely chopped
  • 1/3 cupseedless raspberry jam( or other jam)
  • Directions

  • In a medium bowl, beat butter, sugar, egg yolk and vanilla until pale and fluffy.
  • Add flour and salt and mix until combined.
  • Form into ball, wrap in plastic wrap and chill in fridge 30 minutes.
  • Preheat oven to 350 degrees.
  • Divide dough into 24 pieces and roll between palms to make small, round balls.
  • Whisk egg white lightly until foamy.
  • Dip balls in egg white, roll in pistachios and place on baking sheet.
  • Make indentation in centre of each cookie with your thumb.
  • Bake 5 minutes.
  • Remove from oven and re-indent centre.
  • Return to oven and bake another 8 minutes until just slightly browned.
  • Remove from oven and while still warm, add 1/2 teaspoon jam to centre of each cookie.
  • Cool on wire rack.
  • Note: 1 1/2 cup in-shell pistachios equals 3/4 cup shelled.
  • Reviews

  • “Fantastic cookies Dorothy! My family is crazy for anything pistachio and they totally loved these cookies. I’m submitting a photo in gratitude of your sharing such a tasty treat!”

  • “Made these for the first time this Christmas and they were delish.Great flavor and looked great! Thanks”

  • “Made these filling them with lemon curd; cream cheese frosting and fudge frosting 3 cookies in one. Thanks for the recipe.”

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