Description
These Pistachio Thumbprint Cookies are a perfect combination of buttery, nutty flavors with a sweet raspberry jam filling. The soft texture of the cookie, combined with the crunch of pistachios and the tart jam, makes these cookies a delightful treat for any occasion!
Ingredients
Scale
- 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
- 1 cup finely chopped pistachios
- 1/2 cup raspberry jam
Instructions
- Preheat oven to 350°F (175°C).
- In a mixing bowl, cream together butter and sugar until light and fluffy.
- Add vanilla and almond extract, and mix well.
- Gradually add flour and salt, mixing until well combined.
- Shape dough into 1-inch balls and roll them in chopped pistachios.
- Place the balls on a baking sheet and make an indentation in the center of each cookie.
- Fill each indentation with raspberry jam.
- Bake for 12-15 minutes or until the edges are lightly golden.
- Allow to cool before serving.
Notes
- You can use any other type of jam (like strawberry or apricot) instead of raspberry, depending on your preference.
- Ensure that the pistachios are finely chopped to allow for even coating and a nice crunch.
- For a more festive look, dust the cookies with powdered sugar after they cool.
- Prep Time: 15 minutes
- Cook Time: 15 minutes