Pistachio Thumbprint Cookies

Why You’ll Love This Recipe

Pistachio Thumbprint Cookies are buttery, nutty treats filled with your favorite jam or chocolate in the center. Their delicate shortbread base, combined with finely chopped pistachios, creates a rich and crumbly texture. These cookies are perfect for holidays, afternoon tea, or anytime you want a bite-sized indulgence with a gourmet twist.

ingredients

this Recipe

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

flour
unsalted butter
granulated sugar
egg yolk
vanilla extract
salt
finely chopped pistachios
jam or chocolate for filling (raspberry, apricot, or dark chocolate work beautifully)

directions

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

In a mixing bowl, cream the butter and sugar until smooth and fluffy.

Add the egg yolk and vanilla extract, mixing until well combined.

In a separate bowl, whisk together the flour and salt.

Gradually incorporate the dry ingredients into the wet mixture until a soft dough forms.

Roll the dough into small balls, then gently roll each in the chopped pistachios, pressing lightly so they adhere.

Place the dough balls onto the prepared baking sheet, spacing them about 2 inches apart.

Use your thumb or the back of a small spoon to make an indentation in the center of each cookie.

Fill each indentation with a small amount of jam or a dollop of chocolate.

Bake for 12-14 minutes, or until the edges are lightly golden.

Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Servings and timing

This recipe yields approximately 24 cookies.
Preparation time: 15 minutes
Baking time: 12-14 minutes
Cooling time: 15 minutes
Total time: 40-45 minutes

Variations

Use white chocolate and pistachio for a festive look.
Substitute chopped almonds or hazelnuts for pistachios.
Try different fillings like lemon curd or Nutella.
Add a pinch of cardamom or cinnamon to the dough for extra warmth.

storage/reheating

Store Pistachio Thumbprint Cookies in an airtight container at room temperature for up to 5 days.
Refrigerate for up to 10 days if using perishable fillings like chocolate ganache.
Freeze unfilled cookies for up to 2 months. Thaw and add filling before serving.
To reheat, warm briefly in a microwave for 5-10 seconds to soften.

FAQs

Can I use salted pistachios?

Yes, but reduce the added salt in the dough slightly to compensate.

What type of jam works best?

Thicker jams like raspberry, apricot, or fig hold their shape and flavor best when baked.

Can I make these cookies gluten-free?

Yes, use a 1:1 gluten-free flour blend for best results.

Can I make the dough ahead of time?

Yes, refrigerate for up to 2 days or freeze the dough balls for up to 2 months.

Why did my cookies spread too much?

Make sure your butter is not too soft, and chill the dough if needed before baking.

Can I skip the pistachios?

Yes, but you’ll lose the signature nutty crunch—consider replacing with another finely chopped nut.

Are these cookies very sweet?

They have a balanced sweetness, with most of the sugar coming from the filling.

Do I need to toast the pistachios?

Toasting enhances flavor, but it’s optional.

Can I double the recipe?

Absolutely—just be sure to bake in batches to maintain even baking.

Are these cookies suitable for kids?

Yes, they’re fun to make and eat—just ensure nuts aren’t a concern for allergies.

Conclusion

Pistachio Thumbprint Cookies are a beautiful and flavorful treat perfect for any occasion. Their nutty coating and sweet center make every bite a delightful combination of texture and taste. Whether filled with jam or chocolate, they’re a charming addition to your cookie tray and sure to impress.

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