Pistachio Thumbprint Cookies
These buttery Pistachio Thumbprint Cookies are filled with luscious jam and finished with a light dusting of powdered sugar. A perfect balance of nutty crunch and sweet fruitiness!
Equipment
- Food Processor
- Baking Sheets
- Parchment Paper
Ingredients
Dry Ingredients
- 1 cup all-purpose flour plus 2 teaspoons, divided
- 1/2 tsp kosher salt
Pistachios
- 1 1/3 cups shelled pistachios divided into 2 parts
Wet Ingredients
- 1/2 cup unsalted butter room temperature
- 1/4 cup granulated sugar
- 3/4 tsp vanilla extract
- 1 large egg white whisked until frothy
Filling & Finish
- 2/3 cup raspberry or blackcurrant preserves warmed
- powdered sugar for dusting
Instructions
- Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
- Pulse 2/3 cup pistachios in a food processor until coarsely chopped. Set aside.
- Pulse the remaining 2/3 cup pistachios with 2 tsp flour in the processor until finely ground into pistachio flour.
- In a bowl, whisk together pistachio flour, remaining 1 cup flour, and salt.
- In a large bowl, beat butter and sugar until light and fluffy (3–4 mins). Add vanilla extract.
- Gradually mix dry ingredients into the butter mixture until dough forms. Add a splash of milk if too dry.
- Whisk the egg white in a separate bowl until frothy.
- Roll dough into 1-inch balls. Dip in egg white and roll in chopped pistachios. Place on baking sheets, 2 inches apart.
- Use your thumb or a spoon to make an indentation in the center of each ball.
- Bake 15–18 mins until edges are golden. Re-press indentations if needed. Cool on rack.
- Heat preserves until bubbling. Fill each cookie with ~1/2 tsp of warm jam.
- Cool completely and dust with powdered sugar before serving.
Notes
Switch up the jam for seasonal flavors like apricot or fig. Cookies store well in an airtight container for 3–4 days.