Description
These Raspberry Pistachio Thumbprint Cookies are buttery, tender, and delicately nutty with a sweet burst of raspberry jam in the center. Perfectly golden and coated in ground pistachios, these charming cookies combine classic flavors and textures for a lovely treat ideal for holidays or any special occasion.
Ingredients
Scale
Cookie Dough
- 1 cup (2 sticks, 226 g) unsalted butter, softened
- 2/3 cup (67 g) granulated white sugar
- 2 large egg yolks (room temperature)
- 2 teaspoons vanilla extract
- 1 teaspoon almond extract
- 2 1/4 cups (270 g) all-purpose flour (spooned and leveled)
- 1 teaspoon salt
- 1 cup finely ground pistachios
Filling
- 3 Tablespoons raspberry jam
Instructions
- Cream butter and sugar: Beat the softened unsalted butter and granulated sugar together on medium-high speed for about 2 minutes until the mixture is light, fluffy, and pale in color.
- Add egg yolks and extracts: Mix in the two large room temperature egg yolks until fully incorporated. Then add the vanilla and almond extracts, mixing just until combined. Use a spatula to scrape down the sides of the bowl as needed to ensure even mixing.
- Add dry ingredients and chill: Stir in the all-purpose flour and salt until just incorporated. Cover the dough with plastic wrap and chill it in the refrigerator for at least one hour to firm up.
- Preheat and prepare baking sheets: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats to prevent sticking and promote even baking.
- Scoop and shape cookies: Using a tablespoon-sized scoop, form the chilled dough into 1-inch balls. Roll each ball in finely ground pistachios, pressing gently so the nuts adhere. Place the coated dough balls on the prepared baking sheets about 2 inches apart. Using your thumb or the back of a ¼ teaspoon, create an indentation in the center of each cookie ball, then fill each indent with about ¼ teaspoon of raspberry jam.
- Bake and cool: Bake the cookies in the preheated oven for 13-15 minutes or until the bottoms are light golden brown. Remove from the oven and let them cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- Ensure butter is softened to room temperature to cream properly.
- Chilling the dough helps prevent spreading during baking for perfectly shaped cookies.
- Use fresh, high-quality raspberry jam for the best flavor.
- Finely ground pistachios help the nuts stick better and create a nice texture coating.
- Store cookies in an airtight container for up to a week, or freeze for longer storage.