Raspberry Pistachio Thumbprint Cookies

Raspberry Pistachio Thumbprint Cookies Norine's Nest

WebDec 17, 2020 · Preheat oven to 325°. Line two large baking sheets with silicone baking mats or parchment paper. Set baking sheets aside. In the …

1. Preheat oven to 325°F.
2. Cream softened butter & confectioners sugar until light and fluffy. Beat in vanilla. In another bowl whisk flour and salt; gradually beat into cream mixture. Add 1/2 cup of pistachios; mix well.
3. Shape into 1-inch balls. Place other 1/2 cup of finely chopped pistachios in a small ball. Roll each cookie dough ball in finely chopped pistachios. Place 1 inch apart on parchment lined baking sheet. Press a deep indentation in center of each dough ball with your thumb; fill each cookie indentation with 1/2 teaspoon of jam.
4. Bake until bottoms are light brown, about 13-16 minutes. Remove from pans to wire racks and cool completely. If desired dust with additional confectioners sugar or drizzle with melted chocolate.

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Raspberry Pistachio Thumbprints Recipe

WebFeb 25, 2013 · 1. Heat oven to 325°F. In large bowl, beat butter and 1/2 cup powdered sugar with electric mixer on medium speed until creamy. Stir …

1. Heat oven to 325°F. In large bowl, beat butter and 1/2 cup powdered sugar with electric mixer on medium speed until creamy. Stir in flour, salt, vanilla and nuts.
2. Shape dough into 1 1/4-inch balls. On ungreased cookie sheet, place balls about 1 inch apart. Press thumb into center of each cookie to make indentation, but do not press all the way to the cookie sheet.
3. Bake 15 to 17 minutes or until set but not browned. Quickly remake indentation with end of wooden spoon handle if necessary. Remove from cookie sheet to cooling rack; cool completely, about 30 minutes.
4. Fill each thumbprint with about 1 rounded teaspoonful of jam. Sprinkle 2 tablespoons powdered sugar over jam-filled centers.

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