Pistachio Thumbprint Cookies
Press and move to zoom.
Mouse over image to zoom.

Pistachio Thumbprint Cookies

Product Code: R0150

Print Recipe PDF

INGREDIENTS

1/4 cup packed brown sugar
1/4 cup shortening
1/4 cup unsalted butter, softened
1/8 teaspoon LorAnn Pistachio Super Strength Flavor
1 egg, separated
1 cup all-purpose flour
1/4 teaspoon salt
1/2 cup finely chopped shelled pistachios
Seedless raspberry jam

DIRECTIONS

Heat oven to 350ºF.

  1. In a medium bowl, add brown sugar, shortening, and butter and beat with an electric mixer for 3 minutes. 
  2. Beat in egg yolk and pistachio super strength flavoring and mix until light and fluffy. 
  3. Stir in flour and salt until dough is just combined. 
  4. Shape dough into 1-inch balls. In a small bowl, beat egg white slightly. Dip each ball into egg white and roll in nuts to coat. 
  5. Place 1 inch apart on parchment lined cookie sheet. Using your thumb or a melon baller, press into center of each ball to make a deep well. 
  6. Bake 8 to 10 minutes or until lightly browned. Remove cookies to a wire rack. 
  7. Press down centers of cookies again if necessary. Fill each cookie with about 1/2 teaspoon of jam. 
Makes about 2 dozen cookies. Store in an airtight container.

Pistachio Thumbprints


Pistachio Thumbprints
By
The pistachio coating on this cookie is the perfect compliment to the raspberry jam center.
Ingredients
  • 1/4 cup packed brown sugar
  • 1/4 cup shortening
  • 1/4 cup unsalted butter, softened
  • 1/8 teaspoon LorAnn Pistachio Super Strength Flavor
  • 1 egg, separated
  • 1 cup all-purpose flour
  • 1/4 teaspoon salt
  • 1/2 cup finely chopped shelled pistachios
  • Seedless raspberry jam
1. Heat oven to 350ºF. In a medium bowl, add brown sugar, shortening, and butter and beat with an electric mixer for 3 minutes.2. Beat in egg yolk and pistachio super strength flavoring and mix until light and fluffy.3. Stir in flour and salt until dough is just combined.4. Shape dough into 1-inch balls. In a small bowl, beat egg white slightly. Dip each ball into egg white and roll in nuts to coat.5. Place 1 inch apart on parchment lined cookie sheet. Using your thumb or a melon baller, press into center of each ball to make a deep well.6. Bake 8 to 10 minutes or until lightly browned. Remove cookies to a wire rack.7. Press down centers of cookies again if necessary. Fill each cookie with about 1/2 teaspoon of jam. Store in an airtight container.
Prep time:
Cook time:
Total time:
Yield: Approx. 2 dozen
Average Rating:
(Based on 11 vote(s))
We would love a review from you for this item!
You may also be interested in
Pistachio Flavor 1 dram
  • $1.60
Pistachio Flavor 1 oz.
  • $5.75