Description
Buttery shortbread-style cookies with crushed pistachios, filled with luscious raspberry jam. These Pistachio Thumbprint Cookies are a holiday favorite and perfect with tea.
Ingredients
1 cup unsalted butter, softened
1/2 cup granulated sugar
1/4 teaspoon salt
1 teaspoon vanilla extract
2 cups all-purpose flour
1/2 cup finely chopped pistachios
1/2 cup raspberry jam
Instructions
1. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. Cream butter and sugar until light and fluffy, then mix in salt and vanilla.
3. Gradually add flour, mixing just until combined.
4. Stir in chopped pistachios.
5. Scoop dough into 1-inch balls and place on baking sheet.
6. Press a thumbprint into the center of each ball.
7. Fill each indentation with raspberry jam.
8. Bake for 12–15 minutes or until edges are lightly golden.
9. Cool on baking sheet for 5 minutes, then transfer to wire rack.
10. Serve once fully cooled or store in airtight container.
Notes
Try different jam flavors like apricot or fig.
Chill dough for 15 minutes if it becomes too soft.
Can be made ahead and frozen.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American