Description
These cookies combine the nutty flavor of pistachios with the tartness of raspberries, creating a delightful treat.
Ingredients
Scale
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 egg
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 cup finely chopped pistachios
- 1/2 teaspoon salt
- 1/2 cup raspberry jam
Instructions
- Preheat your oven to 350°F (175°C).
- In a bowl, cream together butter and sugar until smooth.
- Add egg and vanilla extract, mixing well.
- Gradually add flour, salt, and chopped pistachios, mixing until combined.
- Roll dough into small balls and place them on a baking sheet.
- Make an indentation in the center of each cookie.
- Fill the indentation with raspberry jam.
- Bake for 12-15 minutes or until lightly golden.
- Allow to cool before serving.
Notes
- Store cookies in an airtight container.
- You can substitute other jams if desired.
- Chill dough for easier handling if it’s too soft.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 8g
- Sodium: 50mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg
Keywords: pistachio raspberry thumbprint cookies