PISTACHIO THUMBPRINT COOKIES
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
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.
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