Description
These pistachio thumbprint cookies feature a buttery dough with a soft jam-filled center and a nutty crunch from chopped pistachios.
Ingredients
Scale
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 egg
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/2 cup finely chopped pistachios
- 1/4 teaspoon salt
- 1 cup powdered sugar (for dusting)
- Fruit preserves (for filling; about 1/2 cup or as needed)
Instructions
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat. Measure and chop the pistachios finely.
- Cream together the softened butter and granulated sugar until light and fluffy. Beat in the egg and vanilla extract until well combined. In another bowl, whisk together the flour, chopped pistachios, and salt. Gradually add the dry mixture to the butter mixture, stirring until a dough forms.
- Roll the dough into small balls (about 1 inch in diameter) and place them on the prepared baking sheet about 2 inches apart. Press an indentation in the center of each ball and fill with fruit preserves. Bake for 12–15 minutes, or until the edges are lightly browned.
- Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. Dust lightly with powdered sugar before serving.
Notes
Chill the dough for better shape, and use a small cookie scoop for uniformity. Experiment with different fillings to add variety.
- Prep Time: 20
- Cook Time: 15
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 15g
- Sodium: 40mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg