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Chopped pistachios and cherry jam get a drizzle of bittersweet chocolate in this thumbprint cookie submitted by Gerry Cofta of Milwaukee.

Spumoni Thumbprints Makes 3 dozen

1 cup (2 sticks) salted butter, firm but not cold

2/3 cup granulated sugar

1 1⁄2 teaspoons ground vanilla bean

2 large eggs, separated (divided)

2 1⁄4 cups flour

1 cup finely chopped unsalted pistachios

1⁄2 cup tart cherry jam

4 ounces Ghirardelli bittersweet chocolate, melted

In bowl with mixer on medium speed, whip together butter, granulated sugar and vanilla bean until mixture appears pale and fluffy, about 4 minutes. Blend in egg yolks (setting egg whites aside in a small bowl). With mixer on low speed, gradually add flour and mix until combined. Form dough into a ball, cover with plastic wrap and refrigerate 30 minutes.

Preheat oven to 350 degrees and line cookie sheets with parchment paper.

Whisk egg whites with 2 teaspoons water until frothy.

Place chopped pistachios in a small bowl.

Remove cookie dough from refrigerator. Scoop dough up 1 tablespoon at a time and shape into balls. Drop each ball into egg white mixture to evenly coat, then immediately transfer to bowl with chopped pistachios and roll to evenly coat sides and bottom with pistachios. Transfer cookie dough balls to parchment-lined baking sheets. Using your thumb, make an indentation in center of each cookie and fill indentation with a heaping 1⁄2 teaspoon of the cherry jam.

Bake in preheated oven about 14 to 16 minutes. Let rest on cookie sheet several minutes before transferring to a wire rack to cool.

Melt bittersweet chocolate in microwave at 15-second intervals until melted and smooth. Spoon into small closable baggie, snip end and drizzle on cookies. Allow to set. Store cookies in an airtight container.