Pistachio Thumbprints
19
- Prep Time20 mins
- Total Time1 hr
- Makes35
Produced by Chantal Braganza and Sun Ngo, Photography by Christie Vuong, Food Styling by Eshun Mott, Prop Styling by Nicole Billark.
These buttery shortbread-like bites from 2005 are the ideal make-ahead cookie, and they travel beautifully. Prepare and bake the dough, then fill with colourful jam or lemon curd just before serving.
Ingredients
1 cup unsalted butter, at room temperature
3/4 cup (94 g) icing sugar
2 cups (240 g) all-purpose flour
3/4 tsp salt
1 cup (130 g) finely chopped raw pistachios or pecans
1/2 cup thick raspberry or apricot jam or lemon curd
Instructions
Line a baking sheet with parchment.
Beat butter with sugar in a large bowl, using an electric mixer on medium, until creamy. Gradually stir in flour and salt until just combined.
Place pistachios in a small bowl. Pinch off about 1 tbsp dough and roll into a ball. Roll dough balls in pistachios to fully coat. Repeat with remaining dough. Arrange balls 2 in. apart on prepared sheet. Use your pinky or the end of round wooden spoon handle to make a deep indentation in the centre of each ball. Refrigerate until dough is firm, about 20 min.
Position rack in centre of oven, then preheat to 325F.
Bake until edges are golden, 15 to 18 min. Carefully re-indent cookie holes while cookies are hot, if needed. Transfer cookies to a rack to cool completely. Just before serving, fill each cookie with 1⁄2 tsp jam or lemon curd.
