Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Pistachio Thumbprint Cookies with Raspberry Jam Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4 from 65 reviews
  • Author: admin
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 24 cookies
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

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

  1. 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.
  2. 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.
  3. Add Extracts: Mix in the vanilla and almond extracts thoroughly to impart a rich, aromatic flavor to the dough.
  4. 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.
  5. 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.
  6. 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.
  7. Fill with Jam: Spoon approximately half a teaspoon of raspberry jam into each indentation, filling the center generously without overflowing.
  8. 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.
  9. 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.