The classic thumbprint cookie is elevated with a quick roll in crushed pistachios. Serve these at the end of a cocktail party or add them to your holiday cookie platters.
Raspberry Pistachio Thumbprint Cookies
Makes 5 dozen cookies
3/4 cup unsweetened butter, softened
1/2 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
1 1/2 cup all-purpose flour
1/2 teaspoon salt
1 1/2 cups pistachio meats, chopped
1/2 cup raspberry preserves
Preheat the oven to 350°.
Beat the butter with the sugar until it is fluffy and light yellow. Stir in the egg and vanilla.
Slowly add the flour, mixing continuously, and then add the salt. Mix just until the dough is smooth.
Roll the dough into 1-inch balls and roll each ball in the crushed pistachios. Place the cookies 2 inches apart on an ungreased baking sheet.
Press a 1⁄2-inch deep indentation into the center of each cookie and spoon 1⁄2 teaspoon of preserves into the space.
Bake for 12-15 minutes, or until the cookies feel firm. Allow the cookies to cool on the baking sheet for five minutes and then transfer them to a wire rack to cool completely.
Recipe by Julie Grice.
See more from the 2014 Winter issue, including the recipe for a cider punch to serve with your cookies.
