Imagine biting into a buttery, melt-in-your-mouth cookie with a vibrant burst of raspberry jam and a delightful crunch of pistachios. These irresistible Pistachio and Raspberry Thumbprint Cookies are not just a dessert – they're a culinary adventure that transforms simple ingredients into a gourmet experience. Whether you're a baking novice or a seasoned pastry chef, these cookies promise to elevate your dessert game and impress everyone from family gatherings to sophisticated dinner parties.
Prep Time: 20 mins
Cook Time: 15 mins
Total Time: 35 mins
Cuisine: American
Serves: 24 cookies
Ingredients
- 1 cup unsalted butter, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/2 cup finely chopped pistachios
- 1/2 cup raspberry jam
Instructions
- Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper to prevent sticking and ensure even baking.
- In a large mixing bowl, cream together the softened unsalted butter and powdered sugar using an electric mixer until the mixture becomes light, fluffy, and pale in color, which typically takes about 3-4 minutes.
- Add the vanilla extract to the butter mixture and mix until fully incorporated, ensuring an even distribution of flavor throughout the dough.
- Gradually add the all-purpose flour to the butter mixture, mixing on low speed until just combined. Be careful not to overmix, as this can make the cookies tough.
- Fold in the finely chopped pistachios using a spatula, distributing them evenly throughout the dough for a consistent nutty texture.
- Using your hands or a cookie scoop, form the dough into 1-inch balls and place them about 2 inches apart on the prepared baking sheets.
- Using your thumb or the back of a small spoon, create a deep indentation in the center of each cookie, being careful not to crack the edges.
- Fill each indentation with approximately 1/2 teaspoon of raspberry jam, taking care not to overfill to prevent spillage during baking.
- Bake the cookies in the preheated oven for 12-15 minutes, or until the edges are lightly golden and the bottoms are set.
- Remove the cookies from the oven and let them cool on the baking sheets for 5 minutes to allow them to firm up slightly.
- Transfer the cookies to a wire rack to cool completely, allowing the jam to set and the cookies to reach room temperature.
- Once cooled, dust the cookies with additional powdered sugar if desired, which adds a delicate sweetness and elegant finishing touch.
- Store the cookies in an airtight container at room temperature for up to 5 days, layering with parchment paper to prevent sticking.
Tips
- Ensure your butter is truly softened but not melted – this is crucial for achieving the perfect cookie texture.
- Use a high-quality raspberry jam for the most intense and authentic flavor.
- Chill the dough for 30 minutes before forming cookies to prevent spreading during baking.
- When creating the thumbprint, use the back of a small measuring spoon for uniform indentations.
- Don't overfill the jam centers to prevent overflow and burning during baking.
- Let cookies cool completely before storing to maintain their crisp texture.
- For a professional touch, toast the pistachios lightly before chopping to enhance their nutty flavor.
- Use a fine sifter when dusting powdered sugar for an elegant, even coating.
Nutrition Facts
Calories: 151kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: 5g
Cholesterol: 17mg
