Jeweled Pistachio Thumbprints

Desserts

The perfect hostess gift. Make an impression with toasted pistachios and your favourite preserves.

  • Total Preparation Time: 60 minutes

4 dozen cookies

Rating: 2.5 Stars

Ingredients

1 cup250 mLUnsalted Pistachios, toasted
3/4 cup175 mLSugar, divided
1 cup250 mLGAY LEA - Unsalted Butter, softened
1 1 Egg
2 tsp10 mLVanilla Extract
2 cups500 mLAll Purpose Flour
1/4 tsp1 mLSalt
1/2 cup125 mLRaspberry Jam
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Instructions

  1. Pulse pistachios in a food processor until finely chopped but not ground. Measure out 3/4 cup (175 mL) and set aside. Add 2 tbsp (30 mL) granulated sugar to remaining nuts and continue to pulse until finely ground.
  2. Beat butter with remaining sugar until fluffy. Beat in egg yolk and vanilla extract until well combined. Add flour, ground pistachio-sugar mixture and salt. Beat on low until well mixed. Chill for 15 minutes.
  3. Preheat oven to 350°F (180°C).
  4. Beat egg white with 1 tbsp (15 mL) water. Roll 2 tsp (10 mL) portions of dough into 3/4 inch (2 cm) ball; dip balls in egg white followed by chopped pistachios to lightly coat.
  5. Transfer to a parchment paper lined baking sheet. Use fingertips or a wooden spoon handle to press an indentation into each ball. Fill each cookie with 1/2 tsp (2 mL) preserves. Bake for 14 to 16 minutes, or until lightly browned.

Tips

  • Toast pistachios on a rimmed baking sheet in a 350°F (180°C) oven for 8 minutes. Cool completely before using in recipe.
  • If cookies crack a little when making indent, use fingers to pinch dough together before filling with preserves.
  • Store cookies, layered between parchment paper in an airtight container, for up to 3 days or freeze for 1 month.
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Ingredients

1 cup250 mLUnsalted Pistachios, toasted
3/4 cup175 mLSugar, divided
1 cup250 mLGAY LEA - Unsalted Butter, softened
1 1 Egg
2 tsp10 mLVanilla Extract
2 cups500 mLAll Purpose Flour
1/4 tsp1 mLSalt
1/2 cup125 mLRaspberry Jam
Add to Shopping List

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