Pistachio Thumbprint Cookies
A delicious cookie that is so easy to make!
Ingredients
- 1/2 cup Unsalted Butter, softened
- 1/4 cup Brown Sugar, packed
- 1 Eggs yolk, room temp reserve the egg white
- 1 tsp Vanilla Extract
- 1 cup All Purpose Flour
- 1/4 tsp Salt
- 1/2 cup Finely chopped Pistachios
- 1/3 cup Pistachio 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.
- Remove from the oven and cool on a wire rack.