Description
These pistachio raspberry thumbprint cookies are a delightful treat with a nutty flavor and a fruity center.
Ingredients
Scale
- 1 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 cup finely chopped pistachios
- 1/4 teaspoon salt
- 1/2 cup raspberry jam
Instructions
- Preheat the oven to 350°F (175°C).
- In a mixing bowl, cream together butter, granulated sugar, and brown sugar.
- Add vanilla extract and mix well.
- Gradually add flour, chopped pistachios, and salt. Mix until combined.
- Roll dough into small balls and place on a baking sheet.
- Make a small indentation in the center of each ball.
- Fill each indentation with raspberry jam.
- Bake for 15-18 minutes until lightly golden.
- Let cool before serving.
Notes
- Store cookies in an airtight container.
- Use fresh raspberry jam for best flavor.
- Chill the dough for easier handling.
- Prep Time: 20 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 8g
- Sodium: 50mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg
Keywords: pistachio raspberry thumbprint cookies