Description
Pistachio Thumbprint Cookies are delightful nutty treats featuring a buttery, soft cookie base with a sweet jam-filled center and crunchy pistachio topping. Perfect for holidays or everyday indulgence, these cookies combine the rich flavors of pistachios and almond extract with a tender crumb and a burst of fruity jam.
Ingredients
Scale
Cookie Dough
- 1 cup unsalted butter (softened)
- 1/2 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 2 1/4 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup finely chopped pistachios
Filling and Topping
- 1/2 cup pistachio or raspberry jam
- Additional chopped pistachios for sprinkling (optional)
Instructions
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Cream Butter and Sugar: In a large bowl, use a mixer to cream together the softened butter and granulated sugar until the mixture is light, fluffy, and pale in color, which helps achieve a tender cookie texture.
- Add Egg and Extracts: Beat in the egg, vanilla extract, and almond extract thoroughly until the mixture is well combined and smooth, adding rich flavor and moisture to the dough.
- Mix in Dry Ingredients: Gradually incorporate the all-purpose flour and salt into the wet ingredients, mixing just until a soft dough forms to avoid overworking and toughening the cookies.
- Fold in Pistachios: Gently fold the finely chopped pistachios into the dough to evenly distribute the nutty crunch throughout each cookie.
- Shape Dough Balls: Roll the dough into 1-inch balls, ensuring uniform size for even baking, then space them about 2 inches apart on the prepared baking sheet.
- Make Indentations: Use your thumb or the back of a small spoon to press a gentle indentation into the center of each dough ball, creating a well to hold the jam.
- Fill with Jam: Spoon approximately 1/2 teaspoon of pistachio or raspberry jam into each indentation, filling them carefully without overflow.
- Bake: Bake the cookies in the preheated oven for 12 to 14 minutes, or until the edges are lightly golden, signaling they are perfectly baked and set.
- Cool and Garnish: Let the cookies cool on the baking sheet for 5 minutes to firm up, then transfer them to a wire rack to cool completely. Optionally, sprinkle additional chopped pistachios on top for added texture and presentation.
Notes
- Use seedless jam for a smoother, more consistent filling texture.
- You can freeze unbaked dough balls and fill them with jam just before baking to save preparation time later.
- Store baked cookies in an airtight container at room temperature for up to 5 days to maintain freshness.
