Best Pistachio Thumbprint Kinda Sorta Cookies Recipes

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PISTACHIO THUMBPRINTS



Pistachio Thumbprints image

These mild pistachio-flavored cookies disappear in a wink. -Liz Probelski, Port Washington, Wisconsin.

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield about 4 dozen.

Number Of Ingredients 17

1 cup butter, softened
1/3 cup confectioners' sugar
1 large egg
1 teaspoon vanilla extract
3/4 teaspoon almond extract
2 cups all-purpose flour
1 package (3.4 ounces) instant pistachio pudding mix
1/2 cup miniature chocolate chips
2 cups finely chopped pecans
FILLING:
2 tablespoons butter, softened
2 cups confectioners' sugar
1 teaspoon vanilla extract
2 to 3 tablespoons 2% milk
GLAZE:
1/2 cup semisweet chocolate chips
2 teaspoons shortening

Steps:

  • In a large bowl, cream butter and sugar until smooth and fluffy. Beat in egg and extracts. Combine flour and dry pudding mix; gradually add to creamed mixture and mix well. Stir in chocolate chips., Shape into 1-in. balls; roll in nuts. Place 2 in. apart on greased baking sheets; make a thumbprint in center of cookie. Bake at 350° for 10-12 minutes. Remove to a wire rack to cool. , For filling, beat the butter, confectioners' sugar, vanilla and enough milk to achieve desired consistency. Spoon into center of cooled cookies. , For glaze, if desired, melt chocolate chips and shortening; drizzle over cookies. Let stand until set.

Nutrition Facts : Calories 163 calories, Fat 11g fat (4g saturated fat), Cholesterol 18mg cholesterol, Sodium 84mg sodium, Carbohydrate 17g carbohydrate (11g sugars, Fiber 1g fiber), Protein 2g protein.

PISTACHIO THUMBPRINT COOKIES



Pistachio Thumbprint Cookies image

Make and share this Pistachio Thumbprint Cookies recipe from Food.com.

Provided by KitchenCraftsnMore

Categories     Dessert

Time 52m

Yield 54 cookies

Number Of Ingredients 15

1 cup butter, softened
1/3 cup confectioners' sugar
1 egg
1 teaspoon vanilla extract
3/4 teaspoon almond extract (optional)
2 cups flour
1 (3 1/2 ounce) package instant pistachio pudding mix
1/2 cup miniature semisweet chocolate chips
2 cups finely chopped pecans
2 tablespoons butter
2 cups confectioners' sugar
1 teaspoon vanilla extract
2 -3 tablespoons milk
1/2 cup semi-sweet chocolate chips
2 teaspoons vegetable shortening

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 THUMBPRINTS



Pistachio Thumbprints image

You can find pistachio paste at specialty food stores and some grocery stores, but making your own is easy. Process 1/2 cup raw pistachios, 2 Tbsp. honey, and 1 Tbsp. vegetable oil in a food processor to a smooth paste.

Provided by Claire Saffitz

Categories     Bon Appétit     Cookies     Christmas     Pistachio     Honey     Vanilla     Cardamom     Bake

Yield Makes about 18

Number Of Ingredients 4

1/3 cup finely chopped raw pistachios
1 log Honey-Vanilla Sablé Dough
1/2 cup sweetened pistachio paste
4 tablespoons unsalted butter, room temperature

Steps:

  • Preheat oven to 350°F. Place pistachios in a small bowl. Unwrap dough and slice crosswise into 18 pieces and roll each between the palms of your hands into smooth balls. Press gently into pistachios to coat half of each ball, then place, pistachio side up, on a parchment-lined baking sheet, spacing about 2" apart.
  • Bake cookies until barely golden, 8-10 minutes. Remove from oven and press the handle of a wooden spoon about three-quarters of the way down into the center of each cookie to make a round indentation, and wiggle in a circular motion to widen. Return to oven; bake until golden brown, 5-8 minutes. Let cool on baking sheet.
  • Using an electric mixer on medium speed, beat pistachio paste and butter in a small bowl until light and fluffy, about 30 seconds. Dollop 1-2 tsp. pistachio mixture into the indentation in each cookie.
  • Do Ahead
  • Cookies can be baked (but not filled) 3 days ahead; store airtight at room temperature. Cookies can be filled 1 day ahead.

PISTACHIO THUMBPRINT COOKIES



Pistachio Thumbprint Cookies image

Make and share this Pistachio Thumbprint Cookies recipe from Food.com.

Provided by Derf2440

Categories     Dessert

Time 28m

Yield 24 serving(s)

Number Of Ingredients 8

1/2 cup butter, softened
1/2 cup icing sugar
1 egg, separated
1 teaspoon vanilla extract
1 cup all-purpose flour
1 pinch salt
3/4 cup shelled pistachios, finely chopped
1/3 cup seedless raspberry jam (or other jam)

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.

RASPBERRY PISTACHIO THUMBPRINTS



Raspberry Pistachio Thumbprints image

Thumbprint cookies are a Christmas classic, and I especially like my updated version with pistachios. The rich, buttery bites are not only delicious, but they are also pretty enough to give for gifts-if you manage to share them! -Laura Murphy, Columbus, Mississippi

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield about 3 dozen.

Number Of Ingredients 8

1 cup butter, softened
1/2 cup confectioners' sugar
1 teaspoon vanilla extract
2 cups all-purpose flour
1/4 teaspoon salt
1 cup finely chopped pistachios
1/2 cup seedless raspberry jam
Additional confectioners' sugar, optional

Steps:

  • Preheat oven to 325°. Cream butter and confectioners' sugar until light and fluffy. Beat in vanilla. In another bowl, whisk flour and salt; gradually beat into creamed mixture. Add pistachios; mix well., Shape dough into 1-in. balls. Place 1 in. apart on ungreased baking sheets. Press a deep indentation in center of each with your thumb; fill each with 1/2 teaspoon jam., Bake until bottoms are light brown, 13-16 minutes. Remove from pans to wire racks to cool. If desired, dust with additional confectioners' sugar.

Nutrition Facts : Calories 97 calories, Fat 6g fat (3g saturated fat), Cholesterol 12mg cholesterol, Sodium 65mg sodium, Carbohydrate 10g carbohydrate (4g sugars, Fiber 0 fiber), Protein 1g protein.

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