Cherry-Pistachio Thumbprint Cookies

Submitted by baybedux

"from "Taste of the South""

 

• Ready In: 27mins
• Ingredients: 9
• Yields: 36 cookies
• Serves: 36

ingredients

• 177.44 ml unsalted butter, softened
• 118.29 ml confectioners' sugar
• 4.92 ml vanilla extract
• 236.59 ml all-purpose flour
• 118.29 ml cornstarch
• 2.46 ml salt
• 177.44 ml pistachios, chopped
• 177.44 ml bing cherry preserves
• 29.58 ml granulated sugar

directions

1. Beat butter, confectioners' sugar and vanilla at medium speed until creamy.
2. Sift together flour cornstarch and salt. Gradually add flour mixture to butter mixture. Beat until combined. Fold in pistachios. Cover and refrigerate for at least two hours.
3. Preheat oven to 350 degrees. Line two baking sheets with parchment paper.
4. Using teaspoon size springloaded scoop, drop dough approximately 2 inches apart onto baking sheets. With hands roll dough into balls. Wet finger and gently press indentation in center of each cooke. Put 1/2 teaspoon of preserves in each indent. Sprinkle cookies evenly with granulated sugar.
5. Bake for 12 minutes. Cool on pans for 5 minutes. Move to wire rack and cool completely.