These pistachio thumbprint kinda-sorta cookies are a delightful twist on the classic thumbprint cookies. With their buttery base, crunchy pistachio coating, and sweet jam filling, these cookies are the perfect combination of flavors and textures. They are easy to make and are a great addition to any cookie platter or dessert table. Enjoy the nutty goodness of these unique cookies with a hot cup of tea or coffee!
Ingredients
- 1 cup unsalted butter, softened
- ⅔ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- ½ teaspoon salt
- 1 cup shelled pistachios, finely chopped
- ½ cup your favorite jam
Directions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a mixing bowl, cream together the butter and sugar until light and fluffy.
- Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- In a separate bowl, whisk together the flour and salt. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Spread the chopped pistachios onto a plate. Scoop tablespoon-sized portions of cookie dough and shape them into balls. Roll each ball in the chopped pistachios to coat them evenly.
- Place the coated cookie balls onto the prepared baking sheet, spacing them about 2 inches apart. Use your thumb or the back of a spoon to make an indentation in the center of each cookie.
- Fill each indentation with about a teaspoon of your favorite jam, being careful not to overfill.
- Bake the cookies in the preheated oven for 12-15 minutes, or until the edges are lightly golden.
- Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
- Once cooled, store the cookies in an airtight container.
