Pistachio Thumbprint Cookies
Elevate your cookie game with these irresistible Pistachio Thumbprint Cookies, a delightful combination of buttery shortbread, nutty pistachios, and a sweet jam-filled center. Perfectly golden and tender, each cookie is rolled in finely chopped pistachios for a satisfying crunch that complements the soft, melt-in-your-mouth dough. With a pop of vibrant jam—whether you choose raspberry, apricot, or strawberry—these cookies are as visually stunning as they are delicious. Ready in under 35 minutes, this easy-to-follow recipe yields 24 cookies and is ideal for holiday trays, afternoon tea, or gifting. Discover the perfect balance of flavors and textures with these crowd-pleasing pistachio cookies!
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 1 cup Unsalted butter, softened
- 0.75 cup Granulated sugar
- 1 teaspoon Vanilla extract
- 0.25 teaspoon Salt
- 1 cup Finely chopped pistachios
- 1 large Egg
- 0.5 cup Jam (e.g., raspberry, apricot, or strawberry)
Instructions
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
In a large mixing bowl, cream together the softened butter and sugar until light and fluffy using a hand mixer or stand mixer, approximately 2-3 minutes.
Beat in the vanilla extract and egg until well combined.
In a separate bowl, whisk together the all-purpose flour and salt.
Gradually add the dry ingredients to the wet ingredients, mixing until a soft dough forms.
Roll the dough into 1-inch balls (about 1 tablespoon of dough each).
Roll each ball in the finely chopped pistachios, gently pressing to adhere the nuts to the dough.
Place the coated dough balls onto the prepared baking sheets, spacing them about 2 inches apart.
Using your thumb or the back of a small spoon, gently press an indentation into the center of each cookie.
Fill each indentation with a small amount of jam (about 1/4 to 1/2 teaspoon).
Bake the cookies in the preheated oven for 12-14 minutes, or until the edges are lightly golden.
Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Serve and enjoy, or store in an airtight container at room temperature for up to 5 days.
Nutrition Facts
Calories |
4189 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 254.1 g | 326% | |
| Saturated Fat | 129.9 g | 650% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 736 mg | 245% | |
| Sodium | 766 mg | 33% | |
| Total Carbohydrate | 443.7 g | 161% | |
| Dietary Fiber | 19.7 g | 70% | |
| Total Sugars | 218.8 g | ||
| Protein | 57.4 g | 115% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 241 mg | 19% | |
| Iron | 17.2 mg | 96% | |
| Potassium | 1606 mg | 34% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
