Pistachio Raspberry Thumbprint Cookies
Indulge in the delightful harmony of nutty pistachios and sweet-tart raspberries with these irresistible Pistachio Raspberry Thumbprint Cookies. Perfectly soft and chewy, each cookie is filled with luscious raspberry preserves, making them an unforgettable treat for any occasion. Simple to prepare yet stunningly impressive, these cookies will become a beloved staple in your baking repertoire.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: Approximately 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg yolk
- 1 tsp pure vanilla extract
- 2 cups all-purpose flour
- 1 tsp baking powder
- ½ tsp salt
- ¾ cup shelled pistachios, chopped
- ½ cup fresh raspberry preserves
Instructions
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a mixing bowl, cream together the softened butter and granulated sugar until fluffy (about 3 minutes).
- Add the egg yolk and vanilla extract; mix until well combined.
- Gradually incorporate the flour, baking powder, and salt until just combined.
- Fold in the chopped pistachios gently.
- Roll small balls of dough (about 1 inch wide) and place them on the prepared baking sheet with two inches apart.
- Press your thumb gently into each ball to create a well, then fill each with raspberry preserves.
- Bake for 12-15 minutes or until lightly golden around the edges. Allow cooling before enjoying.
Nutrition
- Serving Size: 1 cookie (30g)
- Calories: 150
- Sugar: 9g
- Sodium: 70mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg
Keywords: For added flavor variations, try substituting raspberry preserves with apricot or blueberry jam. To keep cookies from spreading too much during baking, chill the dough for about 30 minutes before rolling into balls. These cookies can easily be made gluten-free by using a gluten-free flour blend.