Description
Pistachio Thumbprint Cookies are buttery, nutty cookies made with finely chopped pistachios and filled with your favorite jam or preserves, creating a perfect balance of flavor and texture.
Ingredients
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- 1 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/4 tsp salt
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- 3/4 cup finely chopped pistachios
- 1/2 cup jam or preserves (e.g., raspberry, apricot, or cherry)
Instructions
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, cream together the butter and sugar until light and fluffy. Add salt and vanilla extract and mix well.
- Gradually add the flour and mix until combined. Stir in chopped pistachios.
- Roll dough into 1-inch balls and place on the prepared baking sheet about 2 inches apart.
- Use your thumb or the back of a spoon to gently press a well into the center of each cookie.
- Fill each indentation with a small amount of jam (about 1/2 tsp).
- Bake for 12–14 minutes or until the edges are lightly golden.
- Cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
- Use room temperature butter for easier creaming.
- Choose a jam flavor that complements pistachios for best results.
- Store in an airtight container at room temperature for up to 5 days.
Nutrition
- Serving Size: 1 cookie
- Calories: 110
- Sugar: 5g
- Sodium: 25mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 0.5g
- Protein: 1g
- Cholesterol: 15mg