Recipe courtesy of
Amanda Neal
for
Food Network Kitchen
Recipe courtesy of
Amanda Neal
for
Food Network Kitchen
Watch how to make this recipe.
Pistachio Thumbprint Cookies
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- Level: Easy
- Total: 1 hr 15 min (includes cooling)
- Active: 30 min
- Yield: about 40 cookies
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 40 servings
- Calories
- 77
- Total Fat
- 5 g
- Saturated Fat
- 3 g
- Carbohydrates
- 7 g
- Dietary Fiber
- 0 g
- Sugar
- 3 g
- Protein
- 1 g
- Cholesterol
- 19 mg
- Sodium
- 44 mg
These tender, buttery cookies deliver pistachios three ways — a perfect treat for pistachio lovers. We add pistachio cream to the dough, making it a beautiful green color, and roll the cookies in a mixture of chopped pistachios and sugar before baking for added crunch and sparkle. Piping more pistachio cream into the thumbprint divot of each cookie is the perfect finishing touch for these jewel-like sweets that are sure to be a hit at a holiday cookie swap.
- Level: Easy
- Total: 1 hr 15 min (includes cooling)
- Active: 30 min
- Yield: about 40 cookies
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 40 servings
- Calories
- 77
- Total Fat
- 5 g
- Saturated Fat
- 3 g
- Carbohydrates
- 7 g
- Dietary Fiber
- 0 g
- Sugar
- 3 g
- Protein
- 1 g
- Cholesterol
- 19 mg
- Sodium
- 44 mg
Ingredients
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Directions
Special equipment:
a piping bag fitted with a small round tip- Preheat the oven to 350 degrees F. Line 3 baking sheets with parchment paper or silicone mats and set aside.
- Whisk the flour, baking powder and salt together in a large bowl. In another bowl, beat the butter and sugar with an electric mixer on medium-high speed until light and fluffy, about 5 minutes. Beat in 1/3 cup of the pistachio cream until combined, scraping down the sides of the bowl with a rubber spatula. Beat in the egg and vanilla until just combined. Slowly beat in the dry ingredients in 2 additions, mixing just until incorporated.
- Place the chopped pistachios on a plate and sugar for rolling on another plate. Scoop the dough into 1-tablespoon-size balls with a small cookie scoop or ice-cream scoop. First roll the balls in the pistachios, then roll in the sugar. Place the balls about 2 inches apart on the prepared baking sheets. Press a 1/2-inch-deep thumbprint into the center of each ball.
- Bake the cookies 1 tray at a time until the edges are puffed and just golden, about 15 minutes, rotating the pan halfway through baking.
- Meanwhile, fit a piping bag with a small round tip. Fill the piping bag with the remaining 2/3 cup pistachio cream. While the cookies are still warm, pipe dollops of the pistachio cream into the center of each cookie. It will soften and spread into the cookie divot as it cools. Cool the cookies on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
- Store the cookies in an airtight container for up to 3 days.
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