Description
These delightful Pistachio Thumbprint Cookies are a perfect treat for any occasion. With a buttery base, crunchy pistachios, and a sweet jam filling, they are sure to impress your guests.
Ingredients
Scale
Ingredients:
- 1 cup unsalted butter (softened)
- 1/2 cup granulated sugar
- 1/2 teaspoon almond extract
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup finely chopped pistachios
- 1/2 cup pistachio or raspberry jam
- Optional powdered sugar for dusting
Instructions
- Preheat the oven: to 350°F (175°C) and line a baking sheet with parchment paper.
- Cream butter and sugar: In a large bowl, cream together the softened butter and sugar until light and fluffy. Mix in the almond extract.
- Add dry ingredients: Gradually add the flour and salt, mixing until a soft dough forms. Stir in the chopped pistachios.
- Shape the cookies: Scoop out tablespoon-sized portions of dough and roll into balls. Place them on the prepared baking sheet about 2 inches apart.
- Add jam: Use your thumb or the back of a spoon to press a small well into the center of each cookie. Fill each indentation with about 1/2 teaspoon of jam.
- Bake: Bake for 12–14 minutes or until the edges are lightly golden.
- Cool and serve: Let cool on the pan for a few minutes before transferring to a wire rack. Dust with powdered sugar if desired.
Notes
- For a festive touch, use red raspberry and green pistachio jam for contrast.
- Cookies can be stored in an airtight container at room temperature for up to 5 days.
- Prep Time: 20 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 140
- Sugar: 7g
- Sodium: 45mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 20mg
