Description
Pistachio Thumbprint Cookies are soft and chewy cookies filled with a sweet jam center.
Ingredients
Scale
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 cup finely chopped pistachios
- 1/2 teaspoon salt
- 1/2 cup fruit jam for filling
Instructions
- Preheat your oven to 350°F (175°C).
- In a bowl, cream butter and sugar until light and fluffy.
- Beat in the egg and vanilla extract.
- Gradually mix in flour, pistachios, and salt until combined.
- Roll dough into small balls and place on a baking sheet.
- Make an indentation in the center of each ball.
- Fill each indentation with a small amount of jam.
- Bake for 15-18 minutes or until edges are lightly golden.
- Let cool on the baking sheet for a few minutes before transferring to a wire rack.
Notes
- Store cookies in an airtight container.
- You can use any flavor of jam for the filling.
- Chill dough for 30 minutes for easier handling if desired.
- Prep Time: 20 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 8g
- Sodium: 50mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg
Keywords: Pistachio Thumbprint Cookies, cookies, dessert, baking