Description
These Raspberry Pistachio Thumbprints combine the rich, buttery flavor of classic thumbprint cookies with the tangy sweetness of raspberry jam and the nutty crunch of pistachios. Perfect for holiday gatherings, these cookies offer a delightful mix of textures and flavors that will impress your guests and satisfy your sweet tooth.
Not only are these cookies delicious, but they are also simple to make, making them an ideal choice for both experienced bakers and novices. Whether you’re baking for a festive occasion or just to enjoy a sweet treat at home, these Raspberry Pistachio Thumbprints are sure to become a new favorite in your baking repertoire.
Ingredients
1 cup butter, softened
1/2 cup confectioners’ sugar
1 teaspoon vanilla extract
2 cups all-purpose flour
1/4 teaspoon salt
1 cup finely chopped pistachios
1/2 cup seedless raspberry jam
Additional confectioners’ sugar, optional
Instructions
Preheat oven to 325°F (165°C).
Cream butter and confectioners’ sugar until light and fluffy, 5-7 minutes. Beat in vanilla.
In another bowl, whisk flour and salt; gradually beat into creamed mixture. Add pistachios; mix well.
Shape dough into 1-inch balls. Place 1 inch apart on ungreased baking sheets. Press a deep indentation in center of each with your thumb; fill each with 1/2 teaspoon jam.
Bake until bottoms are light brown, 13-16 minutes. Remove from pans to wire racks to cool. If desired, dust with additional confectioners’ sugar.
- Prep Time: 20 minutes
- Cook Time: 16 minutes
Nutrition
- Calories: 120 Kcal