Go Back
pistachio-thumbprint-cookies-landscape-hero
Sarah

Pistachio Thumbprint Cookies

Buttery pistachio shortbread cookies rolled in chopped pistachios and filled with raspberry jam. An easy pistachio thumbprint cookie recipe for any holiday tray.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 13 minutes
Chill Time 25 minutes
Total Time 58 minutes
Servings: 20 cookies
Course: Dessert
Cuisine: American
Calories: 100
Ingredients Method Notes

Ingredients
  

  • 3/4 cup unsalted butter softened
  • 2/3 cup granulated sugar
  • 1 large egg yolk
  • 1/2 tsp almond extract
  • 1 3/4 cups all-purpose flour
  • 1/3 cup shelled pistachios finely ground
  • 1/4 tsp salt
  • 1 egg white lightly beaten
  • 1/2 cup shelled pistachios finely chopped
  • 1/3 cup raspberry jam

Method
 

  1. Cream softened butter and sugar until light and fluffy, 2-3 minutes.
  2. Beat in egg yolk and almond extract.
  3. Whisk flour, ground pistachios, and salt; fold into wet ingredients until just combined.
  4. Chill dough 20-30 minutes.
  5. Roll into 1-tablespoon balls, roll in egg white then chopped pistachios, press a well into each, and fill with 1/2 tsp smooth jam.
  6. Preheat oven to 350°F. Bake 12-14 minutes, until edges are just set. Re-press centers if needed right out of the oven.

Notes

  • Let cold dough sit a few minutes before rolling — shaping it too cold is the main cause of deep cracks around the edges.
  • Don't skip the egg white wash before rolling in chopped pistachios, or the coating will fall off as the cookies bake.
  • Nutrition is an estimate calculated from the ingredients and will vary with brands and portion size.