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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