Well March is finally here, unfortunately the snow is too and it is still falling! When will spring come??? At least we have a fun little day to celebrate early in March – St. Patrick’s Day so I thought I would start working on some green inspired delights. These Pistachio Thumbprint Cookies are a delectable little bite of a cookie rolled in bits of green pistachio – like little green St.Patrick’s Day decorations. The cookie base has very few ingredients so doesn’t take much time to whip it together.
For the filling you can choose your favourite or in my case whatever jar happens to be open in the fridge right now. I had made some Salted Caramel sauce last week and had a jar of Crabapple Jelly opened so that is what I used. Any type of jam or jelly will work. My jelly was quite jellied (not sure if that is an actual word) so it didn’t really melt into the little divot, but it tasted really good. The salted caramel sauce did melt so the ones I had filled right up sort of overflowed so they weren’t too pretty so I ate them!
Depending on what occasion you are making these tasty little bites for you could use any type of nut, but we really like pistachios at our house. They would look pretty rolled in sprinkles instead of nuts if you were making them for a party. Give these Pistachio Thumbprint cookies a try – they are easy and full of flavour! Enjoy!
- 1 cup butter, room temp
- ⅔ cup granulated sugar
- ¼ tsp vanilla
- 1 large egg, room temp
- 2⅛ cup all-purpose flour
- ¼ tsp fine salt
- ¼ cup finely chopped pistachios- unsalted
- 3 tbsp filling of your choice - jelly, jam or caramel
- Preheat oven to 350 ℉.
- Beat butter and sugar until light and fluffy. Add egg and beat until well combined.
- Mix in the flour and salt on low speed until combined.
- Scoop small balls of dough - about 1 tbsp. Roll in pistachios.
- Using the rounded bowl of a measuring spoon make an indentation in the top of the cookie. Place on non-stick baking sheet or baking sheet lined with parchment paper about 2 inches apart.
- Bake cookies for 10 minutes and remove from oven.
- Taking the measuring spoon, indent the cookies again and fill with ½ tsp of filling.
- Return to oven and bake for another 7 minutes.
- Let cool on pan for 3 to 4 minutes, then transfer to rack to cool completely.