Description
These Pistachio Thumbprint Cookies are buttery, nutty, and filled with sweet raspberry jam. Perfectly tender with a delightful crunch, they’re an easy and elegant treat for any occasion.
Ingredients
Scale
- 1 cup unsalted butter (softened)
- 1/2 cup granulated sugar
- 2 large egg yolks
- 1 teaspoon vanilla extract
- 1 3/4 cups all-purpose flour
- 1/4 teaspoon salt
- 3/4 cup chopped pistachios
- 1/3 cup raspberry jam
Instructions
- Preheat the 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 egg yolks and vanilla extract, mixing until smooth.
- Gradually add the flour and salt, stirring until a soft dough forms.
- Scoop out tablespoon-sized portions of dough. Roll into balls, then roll in chopped pistachios to coat.
- Place on the prepared baking sheet and press a thumbprint into the center of each ball.
- Fill each well with about 1/2 teaspoon of raspberry jam.
- Bake for 12 to 14 minutes, until the edges are lightly golden.
- Let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- Use room temperature butter for best results.
- Chilling sticky dough for 15 minutes can help with shaping.
- For a glossier look, warm the jam slightly before filling.
- Switch up the jam flavors to suit your taste.
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 6g
- Sodium: 35mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 0.5g
- Protein: 1.5g
- Cholesterol: 20mg
Keywords: pistachio thumbprint cookies, jam cookies, holiday cookies, nutty cookies, raspberry jam cookies