Description
Delicious pistachio raspberry thumbprint cookies.
Ingredients
Scale
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup all-purpose flour
- 1/2 cup pistachios, finely chopped
- 1/2 cup raspberry jam
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
Instructions
- Preheat oven to 350°F (175°C).
- In a bowl, cream butter and sugar until light.
- Add vanilla and mix well.
- In another bowl, combine flour, salt, and pistachios.
- Gradually add the dry mixture to the butter mixture.
- Form dough into small balls and place on a baking sheet.
- Make an indentation in the center of each ball.
- Fill each indentation with raspberry jam.
- Bake for 12-15 minutes or until edges are golden.
- Let cool before serving.
Notes
- Store in an airtight container.
- Substitute jam flavors as desired.
- Chill dough for easier handling if sticky.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 8g
- Sodium: 50mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 15mg
Keywords: pistachio raspberry thumbprint cookies