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Raspberry Pistachio Thumbprints


Thumbprint cookies are a Christmas classic, how about

changing it up just a bit from only having a berry

flavor by adding pistachios? This recipe didn't tell me

how many thumbprints it would make.


What you'll need:

1c softened butter

1/2c powdered sugar

1tsp vanilla extract

2c all purpose flour

1/4tsp salt

1c finely chopped pistachios

1/2c seedless raspberry jam

additional powdered sugar for dusting *optional


Create:

Preheat the oven to 325 degrees, cream butter and powdered

sugar until light and fluffy. Beat in the vanilla. In another bowl,

whisk flour and salt; gradually beat into the creamed mixture.

Add the pistachios and mix well.


Shape dough into 1" balls. Place 1" apart on an ungreased cookie sheet.

Press a deep indentation into the center of each ball with

your thumb; fill each cookie with 1/2tsp  jam.


Bake for 13-16 minutes until bottoms are light brown.

Remove from pans to wire racks to cool. If you so desire

dust with powdered sugar.




 

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