Pistachio Thumbprint Cookies
 
Prep time
Cook time
Total time
 
Author:
Serves: 4 dozen
Ingredients
  • 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
Instructions
  1. Preheat oven to 350 ℉.
  2. Beat butter and sugar until light and fluffy. Add egg and beat until well combined.
  3. Mix in the flour and salt on low speed until combined.
  4. Scoop small balls of dough - about 1 tbsp. Roll in pistachios.
  5. 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.
  6. Bake cookies for 10 minutes and remove from oven.
  7. Taking the measuring spoon, indent the cookies again and fill with ½ tsp of filling.
  8. Return to oven and bake for another 7 minutes.
  9. Let cool on pan for 3 to 4 minutes, then transfer to rack to cool completely.
Recipe by Chateau Elma at https://www.chateauelma.com/pistachio-thumbprint-cookies