Best Pistachio Thumbprint Cookies Recipes

WHITE CHOCOLATE-ORANGE-PISTACHIO THUMBPRINT COOKIES

Steps:

• Combine butter, sugar, egg yolks, and vanilla extract in large bowl. Beat using an electric mixer until well mixed. Add flour, salt, and pudding mix; beat well. Chill dough in the refrigerator for 30 minutes.
• Preheat the oven to 325 degrees F (165 degrees C). Line a baking sheet with parchment paper.
• Shape dough into 1-inch balls and place on the prepared baking sheets. Make an indentation in the center of each cookie with your thumb.
• Bake in the preheated oven until lightly golden around the edges, 10 to 12 minutes. Remove from baking sheet and allow to cool on a wire rack, about 30 minutes.
• Combine white chocolate chips, milk, and orange zest in a microwave-safe bowl. Heat in the microwave for 1 1/2 minutes, stirring every 30 seconds, until chocolate is melted and smooth.
• Pour white chocolate mixture into a piping bag and pipe into the thumbprint of the cooled cookies. Sprinkle with chopped pistachios.

PISTACHIO THUMBPRINT (KINDA SORTA) COOKIES

Steps:

• Place the pistachios in the bowl of a food processor and grind until finely ground, stopping before it turns into butter. Set aside.
• Combine butter and sugar in a bowl and beat with an electric mixer until creamy. Add almond extract and mix in well. Add 3 tablespoons ground pistachios, flour, and salt; mix until the dough comes together.
• Place dough on a piece of plastic wrap that has been sprinkled with flour. Wrap up and place in the refrigerator for 1 hour.
• Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
• Combine egg and water in a bowl and beat with a fork. Place remaining ground pistachios in a separate bowl. Shape the dough into 12 equal balls. Roll in the beaten egg and then in the ground pistachios. Set balls 2 inches apart onto the prepared baking sheet.
• Make an indentation in the middle of each ball with your thumb or the handle of a wooden spoon. Place 5 to 6 baking chips in each indentation.
• Bake in the preheated oven until lightly browned, about 20 minutes. Allow the cookies to cool on the baking sheet before removing.

PISTACHIO THUMBPRINT COOKIES

Steps:

• In a medium bowl, beat butter, sugar, egg yolk and vanilla until pale and fluffy.
• Add flour and salt and mix until combined.
• Form into ball, wrap in plastic wrap and chill in fridge 30 minutes.
• Preheat oven to 350 degrees.
• Divide dough into 24 pieces and roll between palms to make small, round balls.
• Whisk egg white lightly until foamy.
• Dip balls in egg white, roll in pistachios and place on baking sheet.
• Make indentation in centre of each cookie with your thumb.
• Bake 5 minutes.
• Remove from oven and re-indent centre.
• Return to oven and bake another 8 minutes until just slightly browned.
• Remove from oven and while still warm, add 1/2 teaspoon jam to centre of each cookie.
• Cool on wire rack.
• Note: 1 1/2 cup in-shell pistachios equals 3/4 cup shelled.

PISTACHIO THUMBPRINT COOKIES

Steps:

• Preheat oven to 350 degrees.
• In a large bowl of an electric mixer, beat together butter and sugar on high speed until smooth, about 4 minutes.
• Add egg and extracts; mix well.
• In another bowl, combine flour and pudding and add to the butter mixture.
• Stir in chocolate chips.
• Shape into 1-inch balls; roll in nuts.
• Place 2 inches apart on greased baking sheets.
• Make a thumbprint in center of each cookie and bake for 12 minutes or until golden brown on the bottom.
• Position a wire rack inside a large baking pan or over sheets of wax paper.
• Remove cookies from oven, place on wire rack to cool.
• To prepare filling, in a large bowl of an electric mixer, beat together butter and confectioners' sugar on high speed until smooth, about 2 minutes.
• Stir in vanilla and milk; mix until combined and smooth.
• Spoon into center of cooled cookies.
• Leave cookies on rack to glaze.
• To prepare glaze, in microwave oven or over very low heat, melt chocolate and shortening.
• Stir until smooth, taking care not to scorch the chocolate.
• Bunch cooled cookies together on cooling rack and drizzle chocolate over them in a very thin stream, crossing back and forth over cookies to form chocolate lace.
• For simple drizzling, hold a small spoonful of chocolate about 6 inches above the rack; release a thin stream of chocolate as you move the spoon back and forth quickly over the cookies.

PISTACHIO-ORANGE THUMBPRINT COOKIES WITH CHOCOLATE GANACHE RECIPE BY TASTY

Steps:

• Line 2 baking sheets with parchment paper.
• Add the pistachios to the bowl of a food processor and process until ground into a slightly coarse, but even crumb (it should resemble almond flour and hold together briefly when pressed between your fingers). Measure out ¾ cup plus 2 tablespoons of the ground pistachio and transfer to a medium bowl, reserving the remaining 2 tablespoons for garnish.
• Add the flour, salt, and baking powder to the bowl with the ground pistachios and whisk to combine.
• In a large bowl, cream together the butter and sugar with an electric mixer on medium speed until light and fluffy, 1-2 minutes. Add the egg and orange zest and beat until evenly distributed.
• Add the dry ingredients to the butter mixture in 3 additions, mixing after each addition until just incorporated. Finish bringing the dough together with your hands, if needed.
• Use a ½-ounce scoop, portion the dough onto the prepared baking sheets, spacing 2 inches apart. Press the tip of your thumb or the back of a wooden spoon into the center of each cookie to create a deep well, being careful not to press through the cookie entirely. Lightly cover with plastic wrap and transfer to the freezer for 30 minutes, or refrigerate for about 1 hour, until firm.
• Arrange the racks in the center of the oven. Preheat the oven to 350°F (180°C).
• Bake the cookies for 14-16 minutes, turning once halfway through, until puffed and golden on the bottoms. The thumbprints will lose some of their definition during baking, so use the back of a teaspoon measure to press into indentation immediately after removing from the oven, then let cool completely, about 20 minutes.
• While the cookies cool, make the ganache: Add the chocolate to a medium bowl. Microwave the cream on medium power for 45-60 seconds, until just steaming. Pour the hot cream over the chocolate and let sit for 1-2 minutes to give the chocolate time to melt. Add the corn syrup, if using, then whisk until completely smooth. Transfer the ganache to a piping bag or zip-top bag.
• Once the cookies have cooled, pipe (or spoon) about 1½ teaspoons of ganache into each thumbprint. Alternatively, use a teaspoon to spoon the ganache onto the cookies. Garnish each cookie with the reserved pistachio flour or a single whole pistachio, if desired. Let the ganache set for about 30 minutes before serving.
• Enjoy!

CRANBERRY-PISTACHIO THUMBPRINT COOKIES

Steps:

• Preheat oven to 350°. Cream butter and sugars until light and fluffy. Beat in egg yolk and orange zest. Gradually beat in flour. Stir in 1 cup cranberries and 3/4 cup pistachios., Shape dough into 1-in. balls. Place 2 in. apart on ungreased baking sheets. Press a deep indentation in center of each with the end of a wooden spoon handle. Bake until edges are light brown, 9-11 minutes. Remove from pans to wire racks to cool completely., Meanwhile, in a small saucepan, bring cream just to a boil. Pour over baking chips; stir with a whisk until smooth. Cool to room temperature, stirring occasionally. Refrigerate, covered, until thickened., Spoon cream mixture onto cookies; sprinkle with remaining pistachios and cranberries. Refrigerate leftovers., Freeze option: Freeze undecorated cookies in freezer containers. To use, thaw cookies in covered containers; decorate as directed.

PISTACHIO THUMBPRINT COOKIES

Steps:

• 1. Cream butter and sugar until smooth
• 2. Add egg and extracts and mix well
• 3. Whisk together flour and pudding mix, then add to creamed mixture
• 4. Stir in chopped pecans and mini chocolate chips
• 5. Scoop into 1 inch balls and place on ungreased cookie sheet 2 inches apart. Make thumbprint in each cookie. (I use the end of a wooden spoon.)
• 6. Bake at 350 degrees for 10 to 12 minutes. Cool.
• 7. Cream together all ingredients for the filling
• 8. Spoon filling into center of cooled cookies
• 9. Melt together ingredients for glaze
• 10. Drizzle glaze over cookies and let stand until set.