Raspberry Pistachio Thumbprints
Thumbprint cookies are a Christmas classic, and I especially like my updated version with pistachios. The rich, buttery bites are not only delicious, but they are also pretty enough to give for gifts—if you manage to share them!
—LAURA MURPHY COLUMBUS, MS PREP: 25 min. • BAKE: 15 min./batch + cooling • MAKES: about 3 dozen
1 cup butter, softened
½ cup confectioners’ sugar
1 tsp. vanilla extract
2 cups all-purpose flour
¼ tsp. salt
1 cup finely chopped pistachios
½ cup seedless raspberry jam
Additional confectioners’ sugar, optional
1. Preheat oven to 325°. Cream butter and confectioners’ sugar until light and fluffy. Beat in vanilla. In another bowl, whisk flour and salt;
gradually beat into the creamed mixture. Add pistachios; mix well.
2. Shape dough into 1-in. balls. Place 1 in. apart on ungreased baking sheets. Press a deep indentation in center of each with your thumb; fill each with ½ tsp. jam.
3. Bake until the bottoms are light brown, 13-16 minutes. Remove from pans to wire racks to cool. If desired, dust with additional confectioners’ sugar. 1 COOKIE: 97 cal., 6g fat (3g sat. fat), 12mg chol., 65mg sod., 10g carb. (4g sugars, 0 fiber), 1g pro.
Some people call it powdered sugar; some say confectioners’. Either way, it gives these cookies their finishing touch.