These are a great make-ahead option. Prepare and bake the dough, then fill with colourful jams or lemon curd just before serving.
Pistachio thumbprints
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PREP TIME
20 min
Makes
48 cookies
* PLUS Baking Time: 15 minutes
Andreas Trauttmansdorff
Ingredients
- 1 cup unsalted butter , at room temperature
- 3/4 cup sifted icing sugar
- 2 cups all-purpose flour
- 1 cup finely chopped pistachios , or pecans
- 1/2 cup raspberry or apricot jam , or lemon curd
Instructions
- Place butter in a large bowl. Using a wooden spoon, gradually beat in sugar until creamy. Gradually stir in flour just until mixed.
- Preheat oven to 300F (150C). Place pistachios in a small bowl. Pinch off about 1 tbsp (15 mL) dough and form into a ball. Lightly roll in pistachios. Place on an ungreased baking sheet. Repeat with remaining dough, placing 1 inch (2.5 cm) apart until sheet is filled. Make an indent in centre of each using your pinky.
- Bake in centre of preheated oven until edges are golden, 15 to 18 minutes. Remove cookies to a cooling rack. Repeat with remaining dough and nuts. Refrigerate up to 1 week or freeze up to 1 month. Just before serving, fill each cookie with 1/2 tsp (2 mL) jam or lemon curd.
Nutrition (per serving)
- Calories
- 81,
- Protein
- 1.2 g,
- Carbohydrates
- 7.5 g,
- Fat
- 5.3 g,
- Fibre
- 0.4 g,
- Sodium
- 3 mg.
