CRANBERRY-PISTACHIO THUMBPRINT COOKIES

Cranberry-Pistachio Thumbprint Cookies image

For years, I made Swedish thumbprint cookies with raspberry jam and walnuts. Now at Christmas, I use pistachios and cranberries for holiday color. -Dion Frischer, Ann Arbor, Michigan

Provided by Taste of Home

Time 50m

Yield 3 dozen.

Number Of Ingredients 10

Ingredients

1/2 cup butter, softened
1/4 cup sugar
1/4 cup packed brown sugar
1 large egg yolk
1 teaspoon grated orange zest
1 cup all-purpose flour
1-1/4 cups dried cranberries, divided
3/4 cup plus 2 tablespoons finely chopped pistachios, divided
1/4 cup heavy whipping cream
2/3 cup white baking chips

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.

Nutrition Facts : Calories 101 calories, Fat 6g fat (3g saturated fat), Cholesterol 15mg cholesterol, Sodium 37mg sodium, Carbohydrate 12g carbohydrate (8g sugars, Fiber 1g fiber), Protein 1g protein.