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
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.
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
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.
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
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.
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
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
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
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.
THUMBPRINTS WITH DULCE DE LECHE, NUTELLA OR JAM
Thumbprints are the simplest of cookies, but these are packed with flavor from freshly toasted nuts, each paired with its own filling: pecans with dulce de leche (or homemade caramel sauce, if you have some on hand), hazelnuts with Nutella, or pistachios with a festive pool of red currant jelly in the center. Choose a single combination, or make a batch of each. These cookies benefit from forming the thumbprint halfway through baking, but if you can't take the heat, let the dough soften a bit and then press the thumbprints into the dough before baking.
Provided by Susan Spungen
Categories snack, cookies and bars, dessert
Time 1h
Yield 3 dozen cookies
Number Of Ingredients 9
Steps:
- Heat oven to 350 degrees. Spread the hazelnuts or pecans out on a small baking sheet and cook in oven, shaking several times, until toasted, 10 to 12 minutes. If using hazelnuts, transfer to a bowl to cool, cover with a folded dish towel, then rub off the skins. (No need to toast the pistachios.)
- Once cooled, transfer the nuts to a food processor, preferably a mini one. Add 2 teaspoons flour and pulse just until nuts are finely ground, being careful not to overprocess.
- In the bowl of a stand mixer fitted with the paddle attachment, cream together butter and granulated sugar on medium-high speed until light and fluffy, 2 to 3 minutes, scraping bowl as needed. Add egg yolks and vanilla, and beat on medium-high speed until well combined, about 2 minutes, scraping the bowl a few times as needed.
- Add 1/2 cup ground nuts, the salt and the remaining 2 1/4 cups flour; beat on low speed just until combined, then increase speed and beat until dough starts to clump together. Scrape the bowl and fold a few times to make sure everything is well mixed. Wrap dough in plastic wrap, flatten into a disk, and chill until firm, at least 1 hour and up to 3 days.
- Heat oven to 350 degrees. Pinch off small pieces of dough the size of a rounded tablespoon (about 20 grams each) and roll the top half of each one in the remaining ground nuts. Place a few inches apart on parchment- or silicone mat-lined baking sheets. Chill in the freezer until firm, about 10 minutes.
- Bake for 8 minutes, remove from oven and make a thumbprint in each cookie. Bake until golden brown on the bottom, and nuts are looking toasty but not burned, 6 to 8 minutes longer. Let cool a few minutes on the baking sheets and transfer to wire racks to cool further. While the cookies are still a little warm, fill each one with about 1/2 teaspoon of filling, and cool completely. Sprinkle with flaky sea salt. Cookies will keep in an airtight container at room temperature for up to 1 week.
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
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
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