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!

Farm & Ranch Living - - FARM TABLE -

—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

DIREC­TIONS

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.

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