PISTACHIO THUMBPRINT (KINDA SORTA) COOKIES
I was aiming for a beautifully rounded thumbprint cookie with a small indentation filled with melted salted caramel baking chips... you know, those picture-perfect cookies that you see on social media that make you want to make them! Well, these didn't turn out how I intended, but they are delicious!
Provided by Kim's Cooking Now
Categories Desserts Cookies Nut Cookie Recipes Pistachio
Time 1h40m
Yield 12
Number Of Ingredients 9
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.
Nutrition Facts : Calories 204.4 calories, Carbohydrate 19.5 g, Cholesterol 35.8 mg, Fat 12.7 g, Fiber 0.8 g, Protein 2.8 g, SaturatedFat 7.1 g, Sodium 50.3 mg, Sugar 10.6 g
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
