Delicious and festive pistachio thumbprint cookies filled with sweet jam or chocolate, perfect for holidays or special occasions.

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Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
In a large bowl, cream together the butter and sugar until light and fluffy.
Mix in the vanilla extract.
Add the flour and salt, mixing until just combined.
Stir in the chopped pistachios.
Roll dough into 1-inch balls and place on the prepared baking sheet.
Use your thumb or the back of a spoon to make an indentation in the center of each ball.
Bake for 12–15 minutes, or until the edges are lightly golden.
Remove from oven and gently press down the centers again if needed.
Cool completely, then fill each indentation with jam or chocolate spread.