Description
These Pistachio Thumbprint Cookies are a delightful blend of nutty flavor and sweet raspberry jam, offering a perfect balance of crunchy and chewy textures. Ideal for any occasion, these buttery cookies are rolled in chopped pistachios and filled with luscious jam for a festive treat.
Ingredients
Scale
Cookie Dough
- 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
Coating and Filling
- 1 cup finely chopped pistachios
- 1/2 cup raspberry jam
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the cookies.
- Cream Butter and Sugar: In a mixing bowl, cream together the softened butter and granulated sugar until the mixture is light and fluffy, which creates a tender texture.
- Add Extracts: Mix in the vanilla and almond extracts thoroughly to infuse the dough with flavor.
- Combine Dry Ingredients: Gradually add the all-purpose flour and salt into the wet mixture, mixing until a uniform dough forms without overworking it.
- Shape Dough Balls: Roll the dough into 1-inch balls, then coat each one by rolling in the finely chopped pistachios to add a nutty crunch.
- Prepare for Jam Filling: Place the coated dough balls on a baking sheet, then gently press your thumb or a utensil into the center of each ball to create an indentation for the jam.
- Fill with Jam: Spoon about a teaspoon of raspberry jam into each indentation carefully to avoid overfilling.
- Bake Cookies: Bake in the preheated oven for 12 to 15 minutes, or until the edges turn lightly golden, indicating they are perfectly baked.
- Cool and Serve: Allow the cookies to cool completely on the baking sheet or a wire rack before serving to let the jam set and flavors meld.
Notes
- Use softened butter for easier mixing and better texture.
- Feel free to substitute raspberry jam with other fruit preserves like strawberry or apricot.
- For a gluten-free version, substitute all-purpose flour with a gluten-free blend.
- Chilling the dough for 30 minutes prior to shaping can help prevent spreading while baking.
- Store cookies in an airtight container at room temperature for up to one week.
