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Pistachio Thumbprint Cookies

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Tender, buttery thumbprint cookies filled with sweet fruit preserves and packed with finely chopped pistachios for delicate crunch and rich nutty flavor. Their colorful centers make them perfect for holidays, cookie trays, afternoon tea, or homemade gifts.

Ingredients

  • 1 cup unsalted butter, softened
  • 2/3 cup granulated sugar
  • 1 large egg yolk
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon almond extract
  • 2 cups all-purpose flour
  • 1/4 teaspoon salt
  • 3/4 cup finely chopped shelled pistachios
  • 1/2 cup raspberry, strawberry, or apricot preserves
  • 2 tablespoons finely chopped pistachios for garnish, optional
  • Powdered sugar for finishing, optional

Instructions

  1. Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
  2. Beat the softened butter and granulated sugar in a large mixing bowl for 2 to 3 minutes, or until light, smooth, and creamy.
  3. Add the egg yolk, vanilla extract, and almond extract and mix until well combined.
  4. Add the flour and salt and mix on low speed just until a soft dough forms. Avoid overmixing.
  5. Fold the finely chopped pistachios into the dough until evenly distributed. If the dough feels very soft, refrigerate it for 20 to 30 minutes before shaping.
  6. Scoop approximately 1 tablespoon of dough per cookie and roll gently into smooth balls. Arrange on the prepared baking sheets about 2 inches apart.
  7. Use your thumb or the rounded end of a measuring spoon to make an indentation in the center of each dough ball without pressing completely through the bottom.
  8. Spoon approximately 1/2 teaspoon of preserves into each indentation, taking care not to overfill.
  9. Bake for 12 to 15 minutes, or until the edges are lightly golden and the centers are set.
  10. Cool on the baking sheets for about 5 minutes, then transfer the cookies to a wire rack to cool completely. Garnish with additional chopped pistachios or powdered sugar if desired.

Notes

  • Use softened rather than melted butter to help prevent excessive spreading.
  • If the dough is very soft, chill it for 20 to 30 minutes before shaping.
  • Raspberry, strawberry, apricot, cherry, blackberry, fig, or blueberry preserves can be used. Thick preserves work best.
  • For chocolate pistachio cookies, bake the thumbprints without filling and add chocolate ganache after cooling.
  • Pistachio cream can be added to the centers after baking and cooling for a richer pistachio variation.
  • Finely grated lemon or orange zest can be added to the dough for a citrus variation.
  • The dough can be covered and refrigerated for up to 2 days before baking.
  • Store cooled cookies in an airtight container at room temperature for up to 3 days or refrigerate for up to 1 week.
  • Freeze completely cooled cookies for up to 2 months with parchment paper between the layers.
  • If the indentations puff during baking, gently redefine them with the back of a measuring spoon while the cookies are still warm.

Nutrition

Find it online: https://thefamilycooking.com/pistachio-thumbprint-cookies/