Description
These Pistachio Thumbprint Cookies offer a delightful combination of nutty pistachios and sweet raspberry jam nestled in a buttery, tender cookie. Perfectly crisp on the edges and soft in the center, they make an irresistible treat for any occasion.
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 the oven to 350°F (175°C) to ensure it reaches the correct temperature by the time the cookies are ready to bake.
- Cream Butter and Sugar: In a mixing bowl, use a hand or stand mixer to cream the softened butter and granulated sugar together until the mixture is light and fluffy, which helps create a tender cookie texture.
- Add Extracts: Mix in the vanilla and almond extracts thoroughly to impart a rich, aromatic flavor to the dough.
- Combine Dry Ingredients: Gradually add the all-purpose flour and salt to the wet ingredients, mixing just until everything is well combined to avoid overworking the dough and toughening the cookies.
- Form Balls and Roll in Pistachios: Shape the dough into 1-inch balls, then roll each ball in the finely chopped pistachios to coat the exterior, adding crunch and nutty flavor.
- Indent Cookies: Place the coated dough balls on a baking sheet lined with parchment paper or a silicone mat. Using your thumb or the back of a spoon, gently press an indentation into the center of each ball to hold the jam.
- Fill with Jam: Spoon approximately half a teaspoon of raspberry jam into each indentation, filling the center generously without overflowing.
- Bake Cookies: Bake the cookies in the preheated oven for 12-15 minutes, or until the edges are lightly golden, indicating that they are cooked through but still soft inside.
- Cool and Serve: Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. This helps the cookies set and prevents breakage.
Notes
- Ensure butter is softened at room temperature for easier creaming and better texture.
- Be careful not to overmix the dough once flour is added to keep cookies tender.
- You can substitute raspberry jam with any other fruit jam of your choice.
- Store cookies in an airtight container at room temperature for up to one week.
- For a more intense almond flavor, consider adding a pinch of almond meal or replacing some flour with almond flour.