Pistachio Thumbprints Recipes

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PISTACHIO THUMBPRINTS

These mild pistachio-flavored cookies disappear in a wink. -Liz Probelski, Port Washington, Wisconsin.

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield about 4 dozen.

Number Of Ingredients 17



Pistachio Thumbprints image

Steps:

  • In a large bowl, cream butter and sugar until smooth and fluffy. Beat in egg and extracts. Combine flour and dry pudding mix; gradually add to creamed mixture and mix well. Stir in chocolate chips., Shape into 1-in. balls; roll in nuts. Place 2 in. apart on greased baking sheets; make a thumbprint in center of cookie. Bake at 350° for 10-12 minutes. Remove to a wire rack to cool. , For filling, beat the butter, confectioners' sugar, vanilla and enough milk to achieve desired consistency. Spoon into center of cooled cookies. , For glaze, if desired, melt chocolate chips and shortening; drizzle over cookies. Let stand until set.

Nutrition Facts : Calories 163 calories, Fat 11g fat (4g saturated fat), Cholesterol 18mg cholesterol, Sodium 84mg sodium, Carbohydrate 17g carbohydrate (11g sugars, Fiber 1g fiber), Protein 2g protein.

1 cup butter, softened
1/3 cup confectioners' sugar
1 large egg
1 teaspoon vanilla extract
3/4 teaspoon almond extract
2 cups all-purpose flour
1 package (3.4 ounces) instant pistachio pudding mix
1/2 cup miniature chocolate chips
2 cups finely chopped pecans
FILLING:
2 tablespoons butter, softened
2 cups confectioners' sugar
1 teaspoon vanilla extract
2 to 3 tablespoons 2% milk
GLAZE:
1/2 cup semisweet chocolate chips
2 teaspoons shortening

PISTACHIO THUMBPRINTS

You can find pistachio paste at specialty food stores and some grocery stores, but making your own is easy. Process 1/2 cup raw pistachios, 2 Tbsp. honey, and 1 Tbsp. vegetable oil in a food processor to a smooth paste.

Provided by Claire Saffitz

Categories     Bon Appétit     Cookies     Christmas     Pistachio     Honey     Vanilla     Cardamom     Bake

Yield Makes about 18

Number Of Ingredients 4



Pistachio Thumbprints image

Steps:

  • Preheat oven to 350°F. Place pistachios in a small bowl. Unwrap dough and slice crosswise into 18 pieces and roll each between the palms of your hands into smooth balls. Press gently into pistachios to coat half of each ball, then place, pistachio side up, on a parchment-lined baking sheet, spacing about 2" apart.
  • Bake cookies until barely golden, 8-10 minutes. Remove from oven and press the handle of a wooden spoon about three-quarters of the way down into the center of each cookie to make a round indentation, and wiggle in a circular motion to widen. Return to oven; bake until golden brown, 5-8 minutes. Let cool on baking sheet.
  • Using an electric mixer on medium speed, beat pistachio paste and butter in a small bowl until light and fluffy, about 30 seconds. Dollop 1-2 tsp. pistachio mixture into the indentation in each cookie.
  • Do Ahead
  • Cookies can be baked (but not filled) 3 days ahead; store airtight at room temperature. Cookies can be filled 1 day ahead.

1/3 cup finely chopped raw pistachios
1 log Honey-Vanilla Sablé Dough
1/2 cup sweetened pistachio paste
4 tablespoons unsalted butter, room temperature

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, Mississippi

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield about 3 dozen.

Number Of Ingredients 8



Raspberry Pistachio Thumbprints image

Steps:

  • 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 creamed mixture. Add pistachios; mix well., 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 1/2 teaspoon jam., Bake until bottoms are light brown, 13-16 minutes. Remove from pans to wire racks to cool. If desired, dust with additional confectioners' sugar.

Nutrition Facts : Calories 97 calories, Fat 6g fat (3g saturated fat), Cholesterol 12mg cholesterol, Sodium 65mg sodium, Carbohydrate 10g carbohydrate (4g sugars, Fiber 0 fiber), Protein 1g protein.

1 cup butter, softened
1/2 cup confectioners' sugar
1 teaspoon vanilla extract
2 cups all-purpose flour
1/4 teaspoon salt
1 cup finely chopped pistachios
1/2 cup seedless raspberry jam
Additional confectioners' sugar, optional

MAPLE-PISTACHIO THUMBPRINTS

Balls of spiced dough are rolled in buttery pistachios before being baked and filled with a decadent homemade maple cream. A sprinkling of flaky sea salt is the perfect finishing touch.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Time 2h

Yield Makes about 45

Number Of Ingredients 11



Maple-Pistachio Thumbprints image

Steps:

  • Preheat oven to 325 degrees, with racks in upper and lower thirds. In a bowl, whisk together flour, 1/4 cup confectioners' sugar, kosher salt, cinnamon, and ginger. Beat butter with remaining 1/4 cup confectioners' sugar on medium-high speed until light and fluffy, about 3 minutes. Beat in maple syrup and vanilla. Reduce speed to low; gradually beat in flour mixture to combine. Cover bowl; refrigerate until dough is firm but still pliable, about 1 hour (or tightly wrap in plastic and refrigerate up to 3 days).
  • Roll level tablespoons of dough into balls, then roll in pistachios to evenly coat, pressing nuts into dough to adhere. Transfer to parchment-lined baking sheets, spaced 1 inch apart. Make an indentation in center of each ball with your thumb or the bottom of a thick wooden spoon.
  • Bake cookies, rotating sheets and rack positions halfway through, until set and golden on bottoms, 18 to 22 minutes. Let cool on sheets 10 minutes, then transfer to a wire rack and let cool completely. Unfilled cookies can be stored in an airtight container at room temperature up to 5 days. To serve, fill center of each cookie with approximately 1/2 teaspoon maple cream and sprinkle with flaky salt.

2 1/2 cups unbleached all-purpose flour
1/2 cup confectioners' sugar
1/2 teaspoon kosher salt
1 teaspoon ground cinnamon
1 teaspoon ground ginger
2 sticks unsalted butter, room temperature
1/4 cup pure maple syrup
1 teaspoon pure vanilla extract
1 cup unsalted shelled pistachios, coarsely ground
1/2 cup Maple Cream, for serving
Flaky sea salt, such as Maldon, for serving (optional)

PISTACHIO THUMBPRINT (KINDA SORTA) COOKIES

I was aiming for a beautifully rounded thumbprint cookie with a small indentation filled with melted salted caramel baking chips... you know, those picture-perfect cookies that you see on social media that make you want to make them! Well, these didn't turn out how I intended, but they are delicious!

Provided by Kim's Cooking Now

Categories     Desserts     Cookies     Nut Cookie Recipes     Pistachio

Time 1h40m

Yield 12

Number Of Ingredients 9



Pistachio Thumbprint (Kinda Sorta) Cookies image

Steps:

  • Place the pistachios in the bowl of a food processor and grind until finely ground, stopping before it turns into butter. Set aside.
  • Combine butter and sugar in a bowl and beat with an electric mixer until creamy. Add almond extract and mix in well. Add 3 tablespoons ground pistachios, flour, and salt; mix until the dough comes together.
  • Place dough on a piece of plastic wrap that has been sprinkled with flour. Wrap up and place in the refrigerator for 1 hour.
  • Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
  • Combine egg and water in a bowl and beat with a fork. Place remaining ground pistachios in a separate bowl. Shape the dough into 12 equal balls. Roll in the beaten egg and then in the ground pistachios. Set balls 2 inches apart onto the prepared baking sheet.
  • Make an indentation in the middle of each ball with your thumb or the handle of a wooden spoon. Place 5 to 6 baking chips in each indentation.
  • Bake in the preheated oven until lightly browned, about 20 minutes. Allow the cookies to cool on the baking sheet before removing.

Nutrition Facts : Calories 204.4 calories, Carbohydrate 19.5 g, Cholesterol 35.8 mg, Fat 12.7 g, Fiber 0.8 g, Protein 2.8 g, SaturatedFat 7.1 g, Sodium 50.3 mg, Sugar 10.6 g

½ cup roasted and salted shelled pistachios, divided
½ cup unsalted butter, at room temperature
⅓ cup white sugar
½ teaspoon almond extract
1 cup all-purpose flour
1 pinch salt
1 large egg
1 tablespoon water
½ cup salted caramel baking chips

RASPBERRY PISTACHIO THUMBPRINTS

Here's a must-have holiday cookie that's a great addition to any dessert buffet.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 1h50m

Yield 42

Number Of Ingredients 8



Raspberry Pistachio Thumbprints image

Steps:

  • Heat oven to 325°F. In large bowl, beat butter and 1/2 cup powdered sugar with electric mixer on medium speed until creamy. Stir in flour, salt, vanilla and nuts.
  • Shape dough into 1 1/4-inch balls. On ungreased cookie sheet, place balls about 1 inch apart. Press thumb into center of each cookie to make indentation, but do not press all the way to the cookie sheet.
  • Bake 15 to 17 minutes or until set but not browned. Quickly remake indentation with end of wooden spoon handle if necessary. Remove from cookie sheet to cooling rack; cool completely, about 30 minutes.
  • Fill each thumbprint with about 1 rounded teaspoonful of jam. Sprinkle 2 tablespoons powdered sugar over jam-filled centers.

Nutrition Facts : Calories 110, Carbohydrate 13 g, Cholesterol 10 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 3 g, ServingSize 1 Cookie, Sodium 60 mg, Sugar 6 g, TransFat 0 g

1 cup butter or margarine, softened
1/2 cup powdered sugar
2 cups Gold Medal™ all-purpose flour
1/4 teaspoon salt
1 teaspoon vanilla
1 cup finely chopped roasted pistachio nuts
1 jar (12 oz) red raspberry jam
2 tablespoons powdered sugar

PISTACHIO THUMBPRINT COOKIES

Make and share this Pistachio Thumbprint Cookies recipe from Food.com.

Provided by KitchenCraftsnMore

Categories     Dessert

Time 52m

Yield 54 cookies

Number Of Ingredients 15



Pistachio Thumbprint Cookies image

Steps:

  • Preheat oven to 350 degrees.
  • In a large bowl of an electric mixer, beat together butter and sugar on high speed until smooth, about 4 minutes.
  • Add egg and extracts; mix well.
  • In another bowl, combine flour and pudding and add to the butter mixture.
  • Stir in chocolate chips.
  • Shape into 1-inch balls; roll in nuts.
  • Place 2 inches apart on greased baking sheets.
  • Make a thumbprint in center of each cookie and bake for 12 minutes or until golden brown on the bottom.
  • Position a wire rack inside a large baking pan or over sheets of wax paper.
  • Remove cookies from oven, place on wire rack to cool.
  • To prepare filling, in a large bowl of an electric mixer, beat together butter and confectioners' sugar on high speed until smooth, about 2 minutes.
  • Stir in vanilla and milk; mix until combined and smooth.
  • Spoon into center of cooled cookies.
  • Leave cookies on rack to glaze.
  • To prepare glaze, in microwave oven or over very low heat, melt chocolate and shortening.
  • Stir until smooth, taking care not to scorch the chocolate.
  • Bunch cooled cookies together on cooling rack and drizzle chocolate over them in a very thin stream, crossing back and forth over cookies to form chocolate lace.
  • For simple drizzling, hold a small spoonful of chocolate about 6 inches above the rack; release a thin stream of chocolate as you move the spoon back and forth quickly over the cookies.

1 cup butter, softened
1/3 cup confectioners' sugar
1 egg
1 teaspoon vanilla extract
3/4 teaspoon almond extract (optional)
2 cups flour
1 (3 1/2 ounce) package instant pistachio pudding mix
1/2 cup miniature semisweet chocolate chips
2 cups finely chopped pecans
2 tablespoons butter
2 cups confectioners' sugar
1 teaspoon vanilla extract
2 -3 tablespoons milk
1/2 cup semi-sweet chocolate chips
2 teaspoons vegetable shortening

PISTACHIO THUMBPRINT COOKIES

Make and share this Pistachio Thumbprint Cookies recipe from Food.com.

Provided by Derf2440

Categories     Dessert

Time 28m

Yield 24 serving(s)

Number Of Ingredients 8



Pistachio Thumbprint Cookies image

Steps:

  • 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.

1/2 cup butter, softened
1/2 cup icing sugar
1 egg, separated
1 teaspoon vanilla extract
1 cup all-purpose flour
1 pinch salt
3/4 cup shelled pistachios, finely chopped
1/3 cup seedless raspberry jam (or other jam)

PISTACHIO THUMBPRINTS

'These mild pistachio-flavored cookies disappear in a wink,' says Liz Probelski of Port Washington, Wisconsin.

Provided by Allrecipes Member

Time 55m

Yield 42

Number Of Ingredients 15



Pistachio Thumbprints image

Steps:

  • In a mixing bowl, cream butter and sugar until smooth. Add egg and extracts; mix well. Combine flour and pudding mix; add to the creamed mixture. Stir in chocolate chips. Shape into 1-in. balls; roll in nuts. Place 2 in. apart on greased baking sheets; make a thumbprint in center of cookie. Bake at 350 degrees F for 10-12 minutes. Remove to a wire rack to cool.
  • For filling, cream butter, sugar, vanilla and milk. Spoon into center of cooled cookies.
  • For glaze, if desired, melt chocolate chips and shortening; drizzle over cookies. Let stand until set.

Nutrition Facts : Calories 160.4 calories, Carbohydrate 16.6 g, Cholesterol 17.6 mg, Fat 10.3 g, Fiber 0.9 g, Protein 1.5 g, SaturatedFat 4.3 g, Sodium 70.3 mg, Sugar 10.7 g

1 cup butter or margarine, softened
⅓ cup confectioners' sugar
1 egg
1 teaspoon vanilla extract
¾ teaspoon almond extract
2 cups all-purpose flour
1 (3.4 ounce) package instant pistachio pudding mix
½ cup miniature chocolate chips
2 cups finely chopped pecans
2 tablespoons butter or margarine, softened
2 cups confectioners' sugar
1 teaspoon vanilla extract
2 tablespoons milk
½ cup semisweet chocolate chips
2 teaspoons shortening

APRICOT THUMBPRINTS

Try one of our other thumbprint variations: Raspberry Thumbprints, Ganache Thumbprints, Dried-Fruit Thumbprints, Candied Orange Peel Thumbprints.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes about 5 dozen

Number Of Ingredients 3



Apricot Thumbprints image

Steps:

  • Roll dough into 1-inch balls, then roll in finely chopped nuts, if using. Arrange on parchment-lined baking sheets, spacing each 1 inch apart.
  • Press a well into the center of each using your finger. Refrigerate until firm, about 30 minutes. Bake at 350 degrees for 7 minutes. Remove from oven, and press well again with handle end of a wooden spoon. Bake until firm, 7 to 9 minutes more.
  • Let cool completely. Spoon jam filling into thumbprints.

Basic Vanilla Cookie Dough
3/4 cup chopped pistachios (optional)
1/2 cup apricot jam

PISTACHIO THUMBPRINTS

'These mild pistachio-flavored cookies disappear in a wink,' says Liz Probelski of Port Washington, Wisconsin.

Provided by Allrecipes Member

Time 55m

Yield 42

Number Of Ingredients 15



Pistachio Thumbprints image

Steps:

  • In a mixing bowl, cream butter and sugar until smooth. Add egg and extracts; mix well. Combine flour and pudding mix; add to the creamed mixture. Stir in chocolate chips. Shape into 1-in. balls; roll in nuts. Place 2 in. apart on greased baking sheets; make a thumbprint in center of cookie. Bake at 350 degrees F for 10-12 minutes. Remove to a wire rack to cool.
  • For filling, cream butter, sugar, vanilla and milk. Spoon into center of cooled cookies.
  • For glaze, if desired, melt chocolate chips and shortening; drizzle over cookies. Let stand until set.

Nutrition Facts : Calories 160.4 calories, Carbohydrate 16.6 g, Cholesterol 17.6 mg, Fat 10.3 g, Fiber 0.9 g, Protein 1.5 g, SaturatedFat 4.3 g, Sodium 70.3 mg, Sugar 10.7 g

1 cup butter or margarine, softened
⅓ cup confectioners' sugar
1 egg
1 teaspoon vanilla extract
¾ teaspoon almond extract
2 cups all-purpose flour
1 (3.4 ounce) package instant pistachio pudding mix
½ cup miniature chocolate chips
2 cups finely chopped pecans
2 tablespoons butter or margarine, softened
2 cups confectioners' sugar
1 teaspoon vanilla extract
2 tablespoons milk
½ cup semisweet chocolate chips
2 teaspoons shortening

PISTACHIO-ORANGE THUMBPRINT COOKIES WITH CHOCOLATE GANACHE RECIPE BY TASTY

Inspired by the flavors of biscotti, these little cookies are a breeze to make. The savory, nutty pistachio pairs beautifully with the bright orange and decadent chocolate to make every bite exciting. The corn syrup in the ganache is optional, but makes for a glossy and smooth chocolate center.

Provided by Karlee Rotoly

Categories     Bakery Goods

Time 1h50m

Yield 30 cookies

Number Of Ingredients 11



Pistachio-Orange Thumbprint Cookies With Chocolate Ganache Recipe by Tasty image

Steps:

  • Line 2 baking sheets with parchment paper.
  • Add the pistachios to the bowl of a food processor and process until ground into a slightly coarse, but even crumb (it should resemble almond flour and hold together briefly when pressed between your fingers). Measure out ¾ cup plus 2 tablespoons of the ground pistachio and transfer to a medium bowl, reserving the remaining 2 tablespoons for garnish.
  • Add the flour, salt, and baking powder to the bowl with the ground pistachios and whisk to combine.
  • In a large bowl, cream together the butter and sugar with an electric mixer on medium speed until light and fluffy, 1-2 minutes. Add the egg and orange zest and beat until evenly distributed.
  • Add the dry ingredients to the butter mixture in 3 additions, mixing after each addition until just incorporated. Finish bringing the dough together with your hands, if needed.
  • Use a ½-ounce scoop, portion the dough onto the prepared baking sheets, spacing 2 inches apart. Press the tip of your thumb or the back of a wooden spoon into the center of each cookie to create a deep well, being careful not to press through the cookie entirely. Lightly cover with plastic wrap and transfer to the freezer for 30 minutes, or refrigerate for about 1 hour, until firm.
  • Arrange the racks in the center of the oven. Preheat the oven to 350°F (180°C).
  • Bake the cookies for 14-16 minutes, turning once halfway through, until puffed and golden on the bottoms. The thumbprints will lose some of their definition during baking, so use the back of a teaspoon measure to press into indentation immediately after removing from the oven, then let cool completely, about 20 minutes.
  • While the cookies cool, make the ganache: Add the chocolate to a medium bowl. Microwave the cream on medium power for 45-60 seconds, until just steaming. Pour the hot cream over the chocolate and let sit for 1-2 minutes to give the chocolate time to melt. Add the corn syrup, if using, then whisk until completely smooth. Transfer the ganache to a piping bag or zip-top bag.
  • Once the cookies have cooled, pipe (or spoon) about 1½ teaspoons of ganache into each thumbprint. Alternatively, use a teaspoon to spoon the ganache onto the cookies. Garnish each cookie with the reserved pistachio flour or a single whole pistachio, if desired. Let the ganache set for about 30 minutes before serving.
  • Enjoy!

Nutrition Facts : Calories 106 calories, Carbohydrate 10 grams, Fat 6 grams, Fiber 1 gram, Protein 2 grams, Sugar 5 grams

1 cup raw pistachios, plus more for garnish
1 cup all purpose flour, plus 2 tablespoons
¾ teaspoon kosher salt
¾ teaspoon baking powder
1 ¼ sticks unsalted butter, room temperature
½ cup sugar
1 large egg, room temperature
2 teaspoons orange zest
6 oz semi-sweet chocolate chips, roughly chopped
½ cup heavy cream
1 teaspoon light corn syrup

CHRISTMAS CHOCOLATE PISTACHIO THUMBPRINTS

Make and share this Christmas Chocolate Pistachio Thumbprints recipe from Food.com.

Provided by Dallas and Rina

Categories     Dessert

Yield 24-36 cookies

Number Of Ingredients 16



Christmas Chocolate Pistachio Thumbprints image

Steps:

  • Beat powdered sugar, butter, vanilla, almond extract, pudding mix and egg.
  • Add flour and chocolate chips. Mix well.
  • Shape into 1-inch balls. Roll in nuts. With thumb, make imprint in center.
  • Bake at 350 degrees, 10 minutes or until light golden brown.
  • Cool completely.
  • Combine all filling ingredients. Melt butter and mix into powdered sugar. Add milk and food coloring to make a thick red filling.
  • Spoon scant teaspoon in the center of each cookie.
  • Melt chocolate chips and shortening. Drizzle over cookies.
  • Let set until icing is hard.

1/3 cup powdered sugar
1 cup butter or 1 cup margarine
1 teaspoon vanilla
3/4 teaspoon almond extract
1 egg
1 (3 1/2 ounce) package pistachio pudding mix
2 cups flour
1/2 cup mini chocolate chip
3/4-1 1/4 cup nuts, finely chopped
red food coloring
1 1/2 cups powdered sugar
2 tablespoons butter
1 teaspoon vanilla
1 -3 tablespoon milk
1/2 cup chocolate chips
2 teaspoons shortening

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From wikifoodhub.com


JEWELED PISTACHIO THUMBPRINTS
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From pinterest.ca


ALMOND PISTACHIO THUMBPRINT COOKIES RECIPE - ALPHAFOODIE
To begin, mix the almond flour with the other base ingredients and then form small, one bite-sized cookies. If you want you can measure these out and use around 1tbsp per cookie. However, I eyeballed it and made 14 of them. To make them into thumbprint cookies, the process is precisely what it says.
From alphafoodie.com


PISTACHIO THUMBPRINT COOKIES RECIPE - FOOD NEWS
Pistachio Thumbprint Cookies. You can have Pistachio Thumbprint Cookies using 11 ingredients and 7 steps. Here is how you cook it. Ingredients of Pistachio Thumbprint Cookies. It's 1 cup of unsalted butter, at room temperature. It's 2/3 cup of confectioners sugar. Prepare 1 of 3.4 ounce,pistachio pudding mix. Prepare 1 tsp of vanilla extract.
From foodnewsnews.com


CHERRY PISTACHIO THUMBPRINTS | CANADIAN LIVING
Ingredients 1 cup butter softened 3/4 cups icing sugar 1/2 teaspoon vanilla 2 cups all-purpose flour 1/4 teaspoon salt 2 egg whites 1 cup unsalted shelled pistachios finely chopped 1/2 cup cherry jam
From canadianliving.com


BLUEBERRY PISTACHIO & CARDAMOM THUMBPRINT COOKIES
1 tbsp chia seeds. Method. Preheat your oven to 180°C/160°C fan/350°F. Add the pistachios to a food processor and blend until you have a fine crumb consistency. In a large bowl, mix together the oat flour, ground pistachio, salt and cardamom. Pour in the coconut oil and maple syrup and mix to combine.
From nadiashealthykitchen.com


CHOCOLATE PISTACHIO THUMBPRINTS RECIPE BY COUNTRY.CHEF | IFOOD.TV
How To Make Chocolate Chip Biscuit - Easy Biscuit - Nick Saraf's Foodlog
From ifood.tv


PISTACHIO THUMBPRINTS | RECIPE | THUMBPRINT COOKIES RECIPE, …
2 cups All-purpose flour. 3/4 tsp Almond extract. 1/2 cup Chocolate chips, miniature. 1/2 cup Chocolate chips, semisweet. 1 package Pistachio pudding mix, instant. 2 1/3 cup Powdered sugar. 2 tsp Shortening.
From pinterest.com


PISTACHIO THUMBPRINT COOKIES | AMERICAN PISTACHIO GROWERS
Instructions. Preheat the oven to 350 degrees. Using a mini chopper, pulse the pistachios until finely ground; transfer to a medium-sized bowl. Add the flour and cornstarch and whisk until well combined; set aside. In a large bowl, using a hand mixer, cream the butter and sugar until lightened, about 2 minutes.
From americanpistachios.org


JEWELED PISTACHIO THUMBPRINTS | GAY LEA
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. Preheat oven to 350°F (180°C). Beat egg white with 1 tbsp (15 mL) water.
From gaylea.com


CHOCOLATE PISTACHIO CREAM THUMBPRINTS | LOVE AND OLIVE OIL
Directions: Preheat oven to 350 degrees F. Line a light or medium-colored heavy-weight baking sheet with parchment paper or a silicone baking mat. Beat together butter and sugar with an electric mixer on medium-high speed until light and fluffy, about 2 to 3 minutes. Beat in egg yolk, vanilla and pistachio extract.
From loveandoliveoil.com


PISTACHIO THUMBPRINTS RECIPE | LORANN OILS
Heat oven to 350ºF. In a medium bowl, add brown sugar, shortening, and butter and beat with an electric mixer for 3 minutes. Beat in egg yolk and pistachio super strength flavoring and mix until light and fluffy. Stir in flour and salt until dough is just combined. Shape dough into 1-inch balls.
From lorannoils.com


JEWELED PISTACHIO THUMBPRINTS | RECIPE | FOOD PROCESSOR RECIPES ...
Jul 21, 2016 - The perfect hostess gift. Make an impression with toasted pistachios and your favourite preserves.
From pinterest.ca


ITALIAN PISTACHIO THUMBPRINT COOKIES - PISTACCHIOTTI
Combine the 1/2 cup pistachio spread, egg and Vanillina in a mixing bowl. Using an electric mixer beat until smooth. Add in the flour and beat until just absorbed and a dough forms.
From cookingwithnonna.com


POM PISTACHIO THUMBPRINT COOKIES RECIPE - LADY AND THE BLOG
Ingredients. 2/3 cup Crimson POM Jelly* 2 cups all-purpose flour; teaspoon baking powder; teaspoon salt; 1 cup unsalted butter; 1 cup granulated sugar; 1 large egg
From ladyandtheblog.com


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