Description
Pistachio Thumbprint Cookies are delightful, buttery treats with a nutty crunch and a sweet raspberry jam center. Perfectly baked to golden edges and bursting with rich flavors, these cookies are ideal for holiday gatherings or everyday indulgence.
Ingredients
Scale
Cookie Dough
- 1 cup unsalted butter, softened
- 2/3 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 2 cups all-purpose flour
- 1/2 teaspoon salt
Coating
- 1 cup finely chopped pistachios
Filling
- 1/2 cup raspberry jam
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it reaches the ideal temperature for baking the cookies evenly.
- Cream Butter and Sugar: In a mixing bowl, beat the softened unsalted butter and granulated sugar together until the mixture becomes light, fluffy, and well combined.
- Add Extracts: Stir in the vanilla extract and almond extract until these aromatic flavors are fully incorporated into the creamed butter and sugar.
- Mix Dry Ingredients: Gradually add the all-purpose flour and salt into the bowl, mixing continuously until the dough forms a uniform consistency without streaks of flour.
- Shape and Roll: Take portions of dough and form them into 1-inch diameter balls. Then roll each ball thoroughly in the finely chopped pistachios so they are evenly coated with the nuts.
- Prepare for Filling: Arrange the pistachio-coated dough balls on a baking sheet lined with parchment paper or a silicone baking mat. Using your thumb or the back of a small spoon, create an indentation in the center of each dough ball to hold the jam.
- Fill with Jam: Spoon about a small teaspoon of raspberry jam into each indentation, filling them carefully to avoid overflow during baking.
- Bake: Place the baking sheet in the preheated oven and bake the cookies for 12-15 minutes or until the edges start to turn a light golden brown, indicating that they’re done.
- Cool and Serve: Remove the cookies from the oven and let them cool completely on the baking sheet or a wire rack before serving to allow the jam to set and the cookies to firm up.
Notes
- For best results, use room temperature butter to ensure smooth creaming with sugar.
- You can substitute raspberry jam with other fruit preserves like apricot or strawberry based on your preference.
- Chilling the dough for 15-30 minutes before shaping can help prevent spreading during baking.
- Store cookies in an airtight container at room temperature for up to 5 days.
- To keep the nuts crunchy, add them right before shaping and baking.
