Description
Delight in these Pistachio Thumbprint Cookies, a perfect blend of nutty crunch and sweet raspberry jam center. They feature a buttery texture enriched with vanilla and almond extracts, rolled in finely chopped pistachios for added flavor and crunch, baked to golden perfection. Ideal for serving at tea time or as a festive treat.
Ingredients
Scale
Cookie Dough
- 1 cup unsalted butter, softened
- 2/3 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 2 cups all-purpose flour
- 1/2 teaspoon salt
Coating and Filling
- 1 cup finely chopped pistachios
- 1/2 cup raspberry jam
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the cookies at the perfect temperature.
- Cream Butter and Sugar: In a mixing bowl, cream together the softened butter and granulated sugar until the mixture is light and fluffy, ensuring a smooth base for the dough.
- Add Extracts: Mix in the vanilla and almond extracts thoroughly to infuse the dough with aromatic flavors.
- Combine Dry Ingredients: Gradually add the all-purpose flour and salt to the wet mixture, stirring until well combined into a workable dough.
- Shape Dough Balls: Form the dough into 1-inch balls, preparing them individually for coating and shaping.
- Roll in Pistachios: Roll each dough ball in the finely chopped pistachios, ensuring an even coating for added texture and flavor.
- Make Indentations: Place the coated dough balls on a baking sheet, spaced evenly, and press an indentation into the center of each cookie ball to hold the filling.
- Fill with Raspberry Jam: Spoon about a teaspoon of raspberry jam into each indentation carefully, making sure each cookie has a generous amount of filling.
- Bake Cookies: Bake the cookies in the preheated oven for 12-15 minutes, or until the edges turn a light golden brown, indicating they are perfectly baked.
- Cool and Serve: Allow the cookies to cool on the baking sheet before transferring them to a wire rack or serving plate to enjoy the best texture and flavor.
Notes
- For best results, use unsalted butter and bring it to room temperature before starting.
- Chilling the dough for 30 minutes before baking can help maintain cookie shape.
- Raspberry jam can be substituted with other fruit preserves like apricot or strawberry for variety.
- Make sure not to overbake to keep the cookies soft and chewy.
