Raspberry Pistachio Thumbprint Cookies Recipes

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.

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.

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Beat butter, vegetable shortening, and brown sugar together in a bowl until smooth and creamy; beat in egg yolks and vanilla extract. Retain egg whites for a later step. Stir flour into butter mixture 1 cup at a time; mix in salt.
• Beat egg whites in a separate bowl; transfer pecans to a shallow bowl. Pinch off and roll dough into 1-inch balls, dip each in beaten egg white, and roll in pecans. Place cookies on an ungreased baking sheet. Use your thumb to form an indention into the top of each cookie and spoon a small amount of raspberry jam into the hollow.
• Bake cookies in the preheated oven until very lightly browned, 10 to 12 minutes.

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.

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.

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.

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.