Description
Delicate, buttery thumbprint cookies with a sweet, nutty pistachio filling and a soft texture.
Ingredients
Scale
- 1 cup (2 sticks) unsalted butter, softened
- ½ cup granulated sugar
- ¼ cup packed light brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 ¼ cups all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 1 cup shelled, unsalted pistachios
- ¼ cup powdered sugar
- 1–2 tablespoons heavy cream, or as needed
- ¼ teaspoon almond extract (optional, but highly recommended!)
- ½ cup finely chopped pistachios
Instructions
- Cream the Butter and Sugars: In a large bowl, or the bowl of your stand mixer fitted with the paddle attachment, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy (3-5 minutes). Scrape down the sides of the bowl occasionally.
- Add the Egg and Vanilla: Beat in the egg and vanilla extract until well combined. Scrape down the sides of the bowl.
- Combine Dry Ingredients: In a separate medium bowl, whisk together the all-purpose flour, baking powder, and salt.
- Gradually Add Dry Ingredients to Wet Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix! Mix until the flour is *almost* completely incorporated, then stop and scrape down the sides of the bowl. Finish mixing by hand with a spatula until just combined. A few streaks of flour are okay at this point.
- Chill the Dough: Wrap the dough tightly in plastic wrap and chill in the refrigerator for at least 30 minutes, or up to 2 hours.
- Prepare the Pistachios (Filling): Place the pistachios in a food processor and pulse until they are finely ground. Be careful not to over-process them into pistachio butter! You want a crumbly, slightly coarse texture.
- Combine Ingredients (Filling): In a medium bowl, combine the ground pistachios, powdered sugar, and almond extract (if using).
- Add Heavy Cream (Filling): Add the heavy cream, one tablespoon at a time, until the mixture comes together to form a thick, but spreadable paste. You may need slightly more or less cream depending on the moisture content of your pistachios. The filling should be thick enough to hold its shape when placed in the thumbprint indentation.
- Preheat Oven and Prepare Baking Sheets: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats.
- Shape the Dough: Remove the chilled dough from the refrigerator. Roll the dough into 1-inch balls. If you are using the optional chopped pistachios for rolling, place them in a shallow dish.
- Roll in Pistachios (Optional): If desired, roll each dough ball in the chopped pistachios, pressing gently to help them adhere.
- Place on Baking Sheets: Place the dough balls on the prepared baking sheets, leaving about 2 inches between each cookie to allow for spreading.
- Make the Thumbprints: Use your thumb (or the back of a small spoon) to make an indentation in the center of each cookie. Be careful not to press all the way through the dough. You want a well-defined indentation to hold the pistachio filling.
- Fill the Thumbprints: Spoon or pipe a small amount of the pistachio filling into each thumbprint indentation. Don’t overfill them, as the filling may spread during baking.
- Bake the Cookies: Bake for 10-12 minutes, or until the edges of the cookies are lightly golden brown. The centers should still be slightly soft.
- Cool the Cookies: Remove the baking sheets from the oven and let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Notes
- Use high-quality pistachios for the best flavor.
- Don’t overbake the cookies; bake until the edges are lightly golden brown.
- Chilling the dough is essential to prevent spreading.
- Adjust the sweetness to your preference by reducing the sugar.
- Store cooled cookies in an airtight container at room temperature for up to 3 days or freeze for longer storage.
- Experiment with different extracts in the filling, such as rosewater or orange blossom water.
- Add a pinch of cardamom to the dough for a warm, aromatic flavor.
- Prep Time: 30 minutes
- Cook Time: 12 minutes