Every year I make some form of thumbprint cookie. They are a family favorite! This version is a little more decadent with the pistachio but it is Christmas and why not go all out. They are so easy to make with just a few ingredients!
Keyword Pistachio Thumbprint Cookies, Thumbprint Cookies
Servings 24cookies
Ingredients
1/2cupUnsalted Butter, softened
1/4cupBrown Sugar, packed
1Eggs yolk, room tempreserve the egg white
1tspVanilla Extract
1cupAll Purpose Flour
1/4tspSalt
1/2cupFinely chopped Pistachios
1/3cupPistachio Butter (you can also use Apricot Preserve if you can't find Pistachio Butter)
Instructions
Preheat the oven to 325℉.
Separate the eggs and set aside the whites for later.
Cream the butter and sugar together. Add in the egg yolks and vanilla extract and mix well.
Add flour and salt and mix until combined.
Using a 1 inch Cookie Scoop, roll the dough into balls. Roll them into the egg white and then into the finely chopped pistachios.
Place on a parchment lined cookie sheet. Bake for 5 mins. Remove from the oven and using a 1/2 tsp measuring spoon make an indent in the center of the cookie. Pipe in the pistachio cream and bake for another 10 mins.