Ingredients
- 1/2 cup butter, softened
- 3/4 cup light brown sugar
- 1 egg, room temperature
- 1 teaspoon vanilla extract
- 1/2 teaspoon orange extract
- 1 teaspoon orange zest
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 3/4 cup white chocolate chips
- 1/2 cup pistachios, chopped
Directions
- Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
- In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the egg, vanilla extract, orange extract, and orange zest until combined.
- In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Form dough into 1-inch balls and place on the prepared baking sheet. Using your thumb, make an indentation in each cookie.
- Bake for 10-12 minutes, or until the edges are just beginning to turn golden brown. Remove from the oven and fill each indentation with white chocolate chips and chopped pistachios. Let cool completely before serving.
Interesting Facts
- White Chocolate Orange Pistachio Thumbprint Cookies are perfect for the holidays or any time of year.
- You can also use other flavors of chocolate chips, such as dark or milk.
- These cookies can be stored in an airtight container for up to one week.
