Description
Delight in these Chocolate Pistachio Cream Thumbprints, featuring buttery pistachio-infused cookies filled with a rich, glossy chocolate ganache. Perfect for holiday gatherings or anytime you crave a sweet, nutty treat.
Ingredients
Scale
Cookie Dough
- 1 cup unsalted butter, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon almond extract
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 1/2 cup shelled pistachios, finely chopped (plus more for garnish)
Chocolate Ganache Filling
- 1/2 cup heavy cream
- 4 oz semi-sweet or dark chocolate, chopped
- 1 tablespoon honey (optional, for added sweetness)
Instructions
- Preheat 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, beat together the softened butter and powdered sugar until the mixture is light and fluffy, creating a smooth base for your cookie dough.
- Add Extracts: Mix in the vanilla and almond extracts to infuse the dough with delicate aromatic flavors.
- Incorporate Dry Ingredients: Gradually add the all-purpose flour and salt to the wet mixture, stirring just until combined to avoid overworking the dough and keeping the cookies tender.
- Fold in Pistachios: Gently fold the finely chopped pistachios into the dough, distributing the nuts evenly throughout for texture and flavor.
- Shape Dough Balls: Scoop the dough into 1-inch balls and place them spaced apart on the prepared baking sheet to allow room for spreading.
- Create Thumbprints: Use your thumb or the back of a spoon to press a small well into the center of each dough ball, which will hold the ganache filling later.
- Bake Cookies: Bake the cookies for 12 to 14 minutes, or until the edges are just lightly golden but the centers remain soft.
- Prepare Ganache: While the cookies bake, heat the heavy cream in a small saucepan over medium heat until steaming but not boiling. Pour the hot cream over the chopped chocolate and honey (if using) in a heatproof bowl. Let sit for 1 minute, then stir until the ganache is smooth and glossy.
- Fill Cookies: After the cookies have baked and slightly cooled, spoon the chocolate ganache into the thumbprint wells, filling each one generously.
- Garnish and Set: Garnish each filled cookie with additional chopped pistachios if desired. Let the ganache set at room temperature or chill slightly in the refrigerator to firm up before serving.
Notes
- For a flavor twist, substitute white chocolate for the dark or semi-sweet chocolate in the ganache.
- These cookies can be baked ahead of time and stored in an airtight container at room temperature for up to 3 days or refrigerated for up to 1 week.
- If you prefer a sweeter ganache, add the optional tablespoon of honey; omit it for a richer, less sweet flavor.
