Description
These Pistachio Thumbprint Cookies are a delightful treat with a buttery, nutty flavor and a sweet raspberry jam center. With a crisp exterior of finely chopped pistachios and a soft, jam-filled center, they’re perfect for holiday cookie trays or any time you’re craving a unique, flavorful cookie!
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, mix well.
- Gradually add flour and salt, mixing until well combined.
- Shape dough into 1-inch balls, then roll them in chopped pistachios.
- Place on a baking sheet, making an indentation in the center of each cookie.
- Fill each indentation with raspberry jam.
- Bake for 12-15 minutes or until edges are lightly golden.
- Allow to cool before serving.
Notes
- Be sure to press the indentation firmly to create enough space for the jam.
- You can substitute raspberry jam with other fruit jams like strawberry or apricot, depending on your preference.
- For extra flavor, you can toast the pistachios lightly before using them.
- Prep Time: 15 minutes
- Cook Time: 15 minutes