Raspberry Pistachio Thumbprint Cookies
Delicious toasted pistachio shortbread cookies filled with raspberry jam and finished off with a heavenly white chocolate drizzle. These little gems are the perfect Holiday Cookie!
Ingredients
- 1 cup butter softened
- 1/2 cup confectioner's sugar
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 1 cup finely chopped pistachios divided in half
- 1/2 cup raspberry jam
- Additional confectioners sugar optional
White Chocolate Drizzle
- 1/4 cup white chocolate chips
- 1 Tablespoon vegetable oil
Instructions
- Preheat oven to 325°F.
- 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.
- 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.
- 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.
White Chocolate Drizzle- In a microwave safe bowl, add 1/4 cup white chocolate chips and vegetable oil. Place in microwave. Set power to 50% for 1 minute and 30 seconds. Carefully remove from microwave and stir until chips are completely melted and smooth. Using a teaspoon drizzle white chocolate over the top of each cookie. Allow to set for 5 minutes.
Video
Notes
Cookies can be frozen up to one month in air tight container.
Nutrition
Serving: 1cookieCalories: 199kcalCarbohydrates: 22gProtein: 2gFat: 11gSaturated Fat: 6gPolyunsaturated Fat: 5gCholesterol: 21mgSodium: 111mgFiber: 1gSugar: 12g
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