Pistachio Thumbprint Cookies

Recipe by Derf2440
READY IN: 28mins
SERVES: 24
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • In a medium bowl, beat butter, sugar, egg yolk and vanilla until pale and fluffy.
  • Add flour and salt and mix until combined.
  • Form into ball, wrap in plastic wrap and chill in fridge 30 minutes.
  • Preheat oven to 350 degrees.
  • Divide dough into 24 pieces and roll between palms to make small, round balls.
  • Whisk egg white lightly until foamy.
  • Dip balls in egg white, roll in pistachios and place on baking sheet.
  • Make indentation in centre of each cookie with your thumb.
  • Bake 5 minutes.
  • Remove from oven and re-indent centre.
  • Return to oven and bake another 8 minutes until just slightly browned.
  • Remove from oven and while still warm, add 1/2 teaspoon jam to centre of each cookie.
  • Cool on wire rack.
  • Note: 1 1/2 cup in-shell pistachios equals 3/4 cup shelled.
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